Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}
 
 
Ingredients
  • 1 tablespoon olive oil
  • ¾ cup chopped onion, about 1 medium onion
  • 1 cup grated carrot, about 2 medium carrots
  • 6 cups small broccoli florets, from 1 large head broccoli
  • 3 cups low-sodium chicken broth
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • 2 cups grated sharp cheddar cheese
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the onions and saute until onions soften and start to become translucent, about 5-7 minutes. Add the grated carrots and sauté for another 2 minutes. Add the broccoli, chicken broth, onion powder, garlic salt, salt, and pepper. Bring to a boil, reduce heat and simmer on low heat for about 20 minutes, stirring occasionally.
  2. While the vegetables are simmering, melt the butter in a small saucepan. Add the flour and whisk continuously for 1-2 minutes, until mixture starts to turn golden brown. Gradually whisk in the milk and continue to whisk until mixture has thickened, about 5 minutes. Add the cheese and stir until the cheese is melted and mixture is smooth.
  3. Add the cheese mixture to the vegetables and stir until incorporated. If broccoli is not quite tender, continue to cook for another few minutes.
  4. Use an immersion blender to blend soup to desired consistency. Alternatively, transfer soup to a blender to blend soup. Season to taste with additional salt and pepper. Serve with whole grain mustard croutons.
Notes
adapted from Annie's Eats
Recipe by at https://dev.gatheranddine.com/broccoli-cheddar-soup-whole-grain-mustard-croutons/