Broccoli Cheddar Soup
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
3 stepsTiming varies by step
Ingredient prep checklist
- Yellow Onion: 1 medium yellow onion (chopped)
- Garlic: 3 garlic cloves (chopped)
- Broccoli: 3 cups chopped broccoli florets
- Carrot: 1 large carrot (julienned or finely chopped)
- Cheddar Cheese: 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Croutons: Homemade croutons (for serving, optional)
medium heat
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
Visual cue
until softened.
Step help
Watch for
Timing5 minute
for 5 minutes
Visual cue
until softened.
Source
Broccoli Cheddar Soup
Broccoli Cheddar Soup
References
This step uses
- 2 cups whole milk or unsweetened almond milk
- ¼ cup all-purpose flour
- 3 garlic cloves (chopped)
- Freshly ground black pepper
- ½ teaspoon sea salt
- 1 medium yellow onion (chopped)
- 4 tablespoons unsalted butter
Full ingredient reference
- 4 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves (chopped)
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot (julienned or finely chopped)
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese (about 2 heaping cups)
- Homemade croutons (for serving, optional)