Ingredients
Vegetables
- 1 medium yellow onion, diced
- 1 cup carrots, freshly grated
- 3 cups broccoli florets, cut to bite size pieces
- 1 tbsp garlic, minced
Dairy
- 4 tbsp unsalted butter
- 2 cups milk (whole or 2%)
- 2.5 cups cheddar cheese, freshly grated
Dry Ingredients
- ¼ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp Dijon mustard
Liquids
- 2 cups vegetable broth (or substitute chicken broth)
Instructions
- Sauté onion and butter: Set a large Dutch oven or soup pot over medium heat. Add the diced onion, unsalted butter, salt, and freshly ground black pepper. Stir regularly and cook for about 5 minutes until the onion softens and becomes translucent.
- Add garlic: Add the minced garlic to the pot and stir for 1 minute to release its aroma without burning.
- Create roux: Quickly whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to integrate the flour and cook off the raw taste, creating a smooth base for the soup.
- Add liquids and mustard: Slowly whisk in the milk, vegetable broth, and Dijon mustard until the mixture is smooth and well combined.
- Cook vegetables: Stir in the freshly grated carrots and broccoli florets. Bring the soup to a boil over medium-high heat, then cover and cook for about 10 minutes until the vegetables are tender.
- Simmer and add cheese: Reduce the heat to medium or medium-low to maintain a gentle simmer. Stir in the freshly grated cheddar cheese until melted and the soup is creamy. Adjust seasoning if necessary and serve hot.
Notes
- Use whole milk or 2% milk for best creaminess; skim milk will yield a thinner soup.
- For a richer flavor, substitute vegetable broth with chicken broth if not vegetarian.
- Freshly grated cheddar melts better and provides a smoother texture than pre-shredded cheese.
- Do not boil the soup vigorously after adding cheese to prevent separation.
- Leftovers can be stored in the refrigerator for up to 3 days and gently reheated on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
