Easy Broccoli Cheddar Soup
A delicious, cheesy soup made in 30 minutes!
Servings 4 servings
Ingredients
- 4 Tablespoons butter
- 1 cup yellow onion, chopped
- sea salt and freshly ground pepper to taste
- 2 large cloves garlic, peeled and grated or minced
- ¼ cup flour
- 2 cups whole milk
- 2 cups good quality chicken or veggie broth (I prefer chicken, but if you want to keep this dish vegetarian, go for veggie)
- 1 teaspoon Dijon mustard
- 3 cups chopped broccoli florets
- 2 cups cheddar cheese, grated
Options: sprinkle with croutons, serve in a sourdough bowl, toss in rotisserie chicken for added protein or use sourdough bread for dipping.
Instructions
- Chop onion. Place a a Dutch oven on medium heat, add butter, melt. Add onions and cook, stirring frequently for five minutes. While onions cook, prep garlic and broccoli
- Add a few pinches sea salt and several turns of black pepper to onions. Stir. Add garlic, stir, cooking for one minute. Sprinkle in flour and stir or whisk for 2 minutes.
- Whisk in milk, a half cup at a time, whisking continuously. Whisk in broth and Dijon mustard. Bring to a simmer. Add broccoli and allow soup to simmer for 15 minutes. While soup cooks, grate cheese.
- When soup has simmered for 15 minutes, sprinkle in cheese one handful at a time, whisking in between additions. When soup is thick and creamy, turn off heat. Serve.