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


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.


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


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


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


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.


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


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