Description
This comforting and soul-warming soup creates a velvety experience using fresh broccoli, shredded carrots, and high-quality mild cheddar. Perfect for busy weeknights, this recipe avoids heavy creams while delivering a rich, sophisticated flavor profile. It provides a balanced, nutritious meal that encourages the whole family to eat their greens with delight, making it an ideal choice for a quiet, restorative afternoon or a quick-but-wholesome dinner.
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
3 cups broccoli florets, cut into small 1/2-inch pieces
2 cups half-and-half
2 cups low-sodium chicken broth
1 cup peeled and grated carrot
1/2 teaspoon Dijon mustard
8 ounces mild yellow cheddar cheese, freshly shredded
Homemade croutons for serving
Instructions
Melt butter in a large heavy-bottomed saucepan over medium heat.
Add diced onions, garlic powder, salt, and pepper then sauté for 2-3 minutes until soft.
Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth and half-and-half while whisking constantly to prevent lumps.
Add the broccoli pieces and grated carrots to the pot.
Simmer gently for 15-20 minutes until the vegetables are tender.
Stir in the Dijon mustard and shredded cheddar cheese until smooth and melted.
Serve warm, topped with homemade croutons if desired.
Notes
Use freshly shredded cheese for the smoothest melting consistency. Ensure the broccoli is cut into bite-sized pieces for even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.