Broccoli Cheddar Soup Recipe

4 tablespoons unsalted butter 1 medium yellow onion, chopped ½ teaspoon sea salt Freshly ground black pepper 3 garlic cloves, chopped ¼ cup all-purpose flour 2 cups whole milk or unsweetened almond milk 2 cups vegetable broth 3 cups chopped broccoli florets 1 large carrot, julienned or finely chopped ½ teaspoon Dijon mustard

Ingredients

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant, about 3-4 minutes.

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Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for an additional 1-2 minutes to make a roux.

2

Slowly pour in the chicken or vegetable broth while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer.

3

Add the broccoli florets to the pot and let them cook in the simmering broth until tender, about 8-10 minutes.

4

Once the broccoli is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches to puree.

5

Return the pureed soup to the pot (if necessary) and stir in the heavy cream. Heat the soup over low heat until warmed through.

6

Gradually add the shredded cheddar cheese to the soup, stirring until it melts and is well incorporated. Season with salt and pepper to taste.

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