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Broccoli Cheddar SoupBroccoli Cheddar Soup
Broccoli Cheddar Soup

Broccoli Cheddar Soup

Perfect for chilly evenings, this comfort-food soup uses milk and chicken broth instead of half-and-half or heavy cream for a creamy yet lighter consistency.
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Recipe - Dearborn Market
BroccoliCheddarSoup.jpg
Broccoli Cheddar Soup
Prep Time20 Minutes
Servings4
Cook Time30 Minutes
Ingredients
1/4 cup unsalted butter
1 medium onion, diced (1 1/2 cups)
2 medium carrots, coarsely grated (1 1/2 cups)
1 tsp kosher salt
1/4 tsp freshly ground black pepper, plus more for garnish
2 tsp minced garlic
1/4 cup all-purpose flour
3 cups College Inn® 40% Less Sodium Chicken Broth
2 cups whole milk
4 cups chopped broccoli flowerets and stems (1/4 to 1/2-inch pieces)
1 tbs Dijon mustard
8 oz sharp Cheddar cheese (2 cups), grated, plus more for garnish
Directions

Melt butter in a Dutch oven over medium heat. Add onion, carrot, salt and pepper; cook about 5 minutes until softened. Add garlic and cook about 1 minute until fragrant. Add flour and cook 1 to 2 minutes, stirring constantly, until golden brown and forms a paste. Add broth is a slow stream, stirring constantly with a whisk. Add milk, broccoli and mustard; bring to a simmer over medium-high heat. Reduce heat to medium-low and continue cooking about 15 minutes. stirring occasionally, until the broccoli is tender. Reduce heat to low. Stir in cheese, a handful at a time, until melted. Ladle into bowls and garnish with additional cheese and pepper, if desired.

 

20 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1/4 cup unsalted butter
Breakstone's Unsalted Butter, 4 count, 16 oz
Breakstone's Unsalted Butter, 4 count, 16 oz
$3.99$0.25/oz
1 medium onion, diced (1 1/2 cups)
Fresh Spanish Onion
Fresh Spanish Onion
$2.49 avg/ea$1.99/lb
2 medium carrots, coarsely grated (1 1/2 cups)
T & L Creative Salads Carrot Raisin Salad, 1 each
T & L Creative Salads Carrot Raisin Salad, 1 each
$1.00
1 tsp kosher salt
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 26 oz
$5.49$0.21/oz
1/4 tsp freshly ground black pepper, plus more for garnish
Cento Ground Black Pepper, 3 oz
Cento Ground Black Pepper, 3 oz
$4.49$1.20/oz
2 tsp minced garlic
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1/4 cup all-purpose flour
Gold Medal Unbleached All Purpose Flour, 5 lb
Gold Medal Unbleached All Purpose Flour, 5 lb
$5.29$1.06/lb
3 cups College Inn® 40% Less Sodium Chicken Broth
College Inn 40% Less Sodium Chicken Broth, 32 oz
College Inn 40% Less Sodium Chicken Broth, 32 oz
$3.29$0.10/oz
2 cups whole milk
Wholesome Pantry Organic Whole Milk, half gallon
Wholesome Pantry Organic Whole Milk, half gallon
$4.89$0.08/fl oz
4 cups chopped broccoli flowerets and stems (1/4 to 1/2-inch pieces)
Fresh Broccoli Crowns
Fresh Broccoli Crowns
$1.12 avg/ea$0.09/oz
1 tbs Dijon mustard
Grey Poupon Dijon Mustard, 8 oz
Grey Poupon Dijon Mustard, 8 oz
$4.49$0.56/oz
8 oz sharp Cheddar cheese (2 cups), grated, plus more for garnish
Bowl & Basket Specialty New York State Cheddar Cheese
Bowl & Basket Specialty New York State Cheddar Cheese
$7.99$7.99/lb

Directions

Melt butter in a Dutch oven over medium heat. Add onion, carrot, salt and pepper; cook about 5 minutes until softened. Add garlic and cook about 1 minute until fragrant. Add flour and cook 1 to 2 minutes, stirring constantly, until golden brown and forms a paste. Add broth is a slow stream, stirring constantly with a whisk. Add milk, broccoli and mustard; bring to a simmer over medium-high heat. Reduce heat to medium-low and continue cooking about 15 minutes. stirring occasionally, until the broccoli is tender. Reduce heat to low. Stir in cheese, a handful at a time, until melted. Ladle into bowls and garnish with additional cheese and pepper, if desired.