American 30 min

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 cups broccoli florets (about 2 heads); 1 medium carrot, shredded; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; 3 cups chicken or vegetable broth; 2 cups whole milk; 1 cup heavy cream; 2½ cups sharp cheddar cheese, freshly shredded; 1 teaspoon mustard powder; ½ teaspoon smoked paprika; Salt and black pepper to taste; Crusty bread bowls for serving

comfort-foodvegetarian

Ingredientsfor 2

420

Cal

16g

Protein

22g

Carbs

30g

Fat

14 cups broccoli florets (about 2 heads)
21 medium carrot, shredded
31 medium yellow onion, diced
43 cloves garlic, minced
54 tablespoons unsalted butter
6¼ cup all-purpose flour
73 cups chicken or vegetable broth
82 cups whole milk
91 cup heavy cream
102½ cups sharp cheddar cheese, freshly shredded
111 teaspoon mustard powder
12½ teaspoon smoked paprika
13Salt and black pepper to taste
14Crusty bread bowls for serving

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Instructions

1
Melt butter in a large Dutch oven over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute. Whisk in flour and cook, stirring constantly, 2 minutes until the raw flour smell is gone. Gradually whisk in broth, then milk and cream. Bring to a gentle simmer, stirring frequently, and cook 5 minutes until slightly thickened.
2
Add broccoli florets and shredded carrot. Simmer over medium-low heat 12–15 minutes until broccoli is very tender. Use an immersion blender to blend about half the soup (for a creamy-but-chunky texture), or transfer half to a blender and return to the pot.
3
Reduce heat to low. Add mustard powder and paprika. Stir in shredded cheddar one handful at a time, allowing each addition to melt completely before adding more. Season generously with salt and pepper. Serve in bread bowls or with crusty bread for dipping.