Broccoli Cheese Soup

by Love & Lemons

This won't take you long. The waiting around part comes in the simmer. But if you'd like dinner on the table in no time, here is the recipe.

One note I will make. I thought about doing this, but ended up not. I would use an immerson blender, or blend half of the soup in a blender, in order to make at least half of the soup creamy instead of chunky with the broccoli. That's just a personal preference, and I might do that with the remaining soup for leftovers!

Ingredients

• 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 (I used store bought)

Directions

• 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.
• Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
• Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.