For broccoli lovers everywhere, this is a new spin on a classic to sip on and savor! For-the-Love-of-Broccoli Soup is cheesy, rich, creamy, and so, so lovely! It’s a classic for a reason, and this recipe delivers that beloved garden-fresh, floral flavor! Tangy and packed with all sorts of lovely seasonings, For-the-Love-of-Broccoli Soup will have you falling in love with this soup!
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1/2 teaspoon sea salt, plus more, to taste
- freshly ground black pepper, to taste
- 3 cloves garlic, chopped
- 1/4 cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups broccoli florets, chopped
- 1 large carrot, julienned or finely chopped
- 1/2 teaspoon Dijon mustard
- 8 ounces cheddar cheese, shredded
- croutons, optional, to taste, store-bought or homemade, for serving
Directions
Step 1 –In a large pot or a Dutch oven over medium heat, melt the butter.
Step 2 –Add the onions, 1/2 teaspoon of the salt, and the pepper and cook, while stirring, until softened, about 5 minutes.
Step 3 –Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 1 minute.
Step 4 –Add the flour and cook, while whisking, until it turns golden, about 1-2 minutes.
Step 5 –Slowly add the milk to the flour mixture, while whisking continuously, until it is fully combined.
Step 6 –Add the broth, the broccoli florets, the carrots, and the Dijon mustard and stir to combine.
Step 7 –Simmer until the broccoli florets are tender, about 15-20 minutes.
Step 8 –Gradually add the cheese to the soup mixture, a small handful at a time, stirring after each addition, until all of the cheese is melted and the soup is creamy.
Step 9 –Taste the soup for seasoning and add the extra salt and the pepper, as needed.
Step 10 –Serve topped with the croutons.
