Ingredients
Scale
- 1/4 cup butter (1/2 stick)
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 6 tablespoons flour
- 4 cups chicken broth (or vegetable broth)
- 1 teaspoon Dijon mustard
- 1 cup heavy/whipping cream
- 3 cups broccoli florets, cut small
- 1/2 cup matchstick-cut carrots
- 2 cups shredded sharp cheddar cheese + extra for serving
- Pinch cayenne pepper (optional but recommended)
- Salt & pepper to taste
Instructions
- Melt the butter in a soup pot over medium heat. Add the onion and sauté for 4-5 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the flour and cook for 1-2 minutes, stirring often (this helps get rid of the uncooked flour flavor).
- Whisk the chicken broth in slowly until the flour has dissolved.
- Whisk in the Dijon mustard.
- Add in the cream, broccoli, and carrots. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium-low so it’s bubbling but not furiously boiling. Cover the pot with the lid slightly ajar.
- Let the soup simmer for 15-20 minutes or until the broccoli and carrots are tender and the soup has thickened. Stir occasionally.
- Reduce the heat to low and gradually stir in the cheese. Cook for an additional few minutes.
- Add in the cayenne pepper and season with salt & pepper as needed. Optional: blend some of the soup for a smoother texture.
- Serve immediately with extra cheddar on top.
Notes
- The soup thickens as it cools. Add more broth if needed to thin it out.
- Use an immersion blender for a smoother texture if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg