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Many moons ago, some of you asked for a Broccoli Cheese Soup recipe. Well, I promised, and I really don't like to break promises (especially when it comes to food), so here we are!  Sometimes


Total time

40 minutes


Ingredients

  • 6 tbsp butter
  • ½ medium yellow onion (diced)
  • 1 cup matchstick carrots (roughly chopped)
  • 4 cups broccoli florets, cut into bite-sized pieces (about 1 head)
  • 3 cloves garlic (minced)
  • 1 ½-2 tsp. coarse salt
  • 1 tsp dried mustard powder
  • ½ tsp ground black pepper
  • ¼-½ tsp. cayenne pepper
  • 5 tbsp all-purpose flour
  • 4 cups unsalted chicken or vegetable stock
  • 1 cup milk
  • juice of ½ medium lemon
  • splash Worcestershire sauce
  • 2 cups mild or sharp cheddar (shredded)


Method

  1. Heat butter in a Dutch oven or stock pot to medium. Once melted, add onion and carrot and sauté 4-5 minutes, until soft. Stir in broccoli and place the lid on the pot to steam, stirring occasionally, for about 6-7 minutes or until broccoli is mostly soft. If pan is dry, add a bit more butter or oil. Stir in garlic, salt, mustard powder, black pepper, cayenne and flour. Turn heat to medium-high, pour in stock and bring to a simmer, stirring frequently. Cook 5-6 minutes or until soup has thickened. Stir in milk and simmer 2-3 more minutes. Remove pot from the heat and stir in lemon juice, Worcestershire sauce and cheddar cheese until melted. Taste and adjust seasoning, if necessary.

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