Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}
Ingredients
- 1 tablespoon olive oil
- 3/4 cup chopped onion, about 1 medium onion
- 1 cup grated carrot, about 2 medium carrots
- 6 cups small broccoli florets, from 1 large head broccoli
- 3 cups low-sodium chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 2 cups whole milk
- 2 cups grated sharp cheddar cheese
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and saute until onions soften and start to become translucent, about 5-7 minutes. Add the grated carrots and sauté for another 2 minutes. Add the broccoli, chicken broth, onion powder, garlic salt, salt, and pepper. Bring to a boil, reduce heat and simmer on low heat for about 20 minutes, stirring occasionally.
- While the vegetables are simmering, melt the butter in a small saucepan. Add the flour and whisk continuously for 1-2 minutes, until mixture starts to turn golden brown. Gradually whisk in the milk and continue to whisk until mixture has thickened, about 5 minutes. Add the cheese and stir until the cheese is melted and mixture is smooth.
- Add the cheese mixture to the vegetables and stir until incorporated. If broccoli is not quite tender, continue to cook for another few minutes.
- Use an immersion blender to blend soup to desired consistency. Alternatively, transfer soup to a blender to blend soup. Season to taste with additional salt and pepper. Serve with whole grain mustard croutons.
Notes
adapted from Annie’s Eats