Soup Season Is Upon Us – YUM!
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What you go with here depends on what nuances that you want the soup to have. If you want to go super-light, stick with some extra virgin olive oil and skim milk. But this recipe is already a bit lightened up by using butter instead of olive oil. I like a hint of meaty flavor with my veggies, so I went with the Swanson chicken stock (and even have entertained the thought of adding a little bacon to this soup, the next time that I make it), but if you want a purer vegetarian dish, sticking with the vegetable stock is the way to go.
And though I thought that bit of Grey Poupon gave the soup just a hint of tanginess that complemented the other milder flavors very nicely, I understand that that isn’t for everyone, and it can be left out without any trouble. Enjoy!
Ingredients
3 tablespoons butter or olive oil (I went with some Land O’Lakes butter)
1 small white onion, peeled and finely diced
2/3 cup diced carrots (about 1 large carrot, peeled)
3 cloves garlic, minced
1/4 cup flour
3 cups good-quality vegetable or chicken stock (I went with Swanson chicken stock)
2 cups milk
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
1 teaspoon Dijon mustard (optional; I used a bit of Grey Poupon)
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces grated sharp cheddar cheese (plus more for serving, if desired as garnish)
Instructions:
Heat butter in a large stockpot over medium-high heat until melted. Add onion and carrots and saute for 4-5 minutes, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for another minute.
Whisk in the chicken stock until it is evenly combined. Stir in the remaining ingredients, except cheddar, until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
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Quick tip: Instead of cheddar you could use your favorite cheese.
Thanks to Gimme Some Oven for this easy and delicious broccoli cheddar soup recipe