Broccoli Cheddar Soup

• 35 min total
• 20 min hands-on
• Serves 4
• 590 kcal
• 26 g protein

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Ingredients

• 4 tbsp butter
• 1 yellow onion, finely diced
• 2 carrots, coarsely grated
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• 2 cups milk
• 1 head broccoli, about 1 lb; florets chopped small, stem peeled and diced
• 2 cups shredded cheddar, sharp, shredded from a block
• 4 slices crusty bread, to serve
• salt
• black pepper

Method

1. Melt the butter in a large pot over medium heat. Add the onion and carrots with a pinch of salt and cook, stirring now and then, until soft, 5–6 minutes. Stir in the garlic for 30 seconds.
2. Sprinkle in the flour and stir constantly for 1 minute. Slowly whisk in the broth, then the milk, and bring to a gentle simmer, whisking now and then so nothing sticks.
3. Add the broccoli and ½ tsp salt. Simmer gently, partly covered and stirring occasionally, until the broccoli is very tender, 12–15 minutes. Don’t let it boil hard or the milk can split.
4. For a thicker, smoother soup, mash some of the broccoli against the side of the pot with a potato masher.
5. Take the pot off the heat and stir in the cheese a handful at a time, letting each melt before adding the next. Season with salt and pepper and serve with the bread.

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