SOUP AND CRACKER BOWL RECIPES

Name: Best-Ever Broccoli Cheese Soup
Total time: 30 min
Yield: 6
Ingredients: 1/2 onion large; 2 large carrots; 2 stalks celery medium; 2 cloves garlic; 12 ounces broccoli florets 4 to 5 cups; 2 tablespoons salted butter; 1/4 teaspoon salt for vegetables; 1 teaspoon Dijon mustard; 1/4 cup all purpose flour; 2 1/2 cups chicken broth or vegetable broth; 2 cups whole milk; 3/4 teaspoon salt for soup; 1/2 teaspoon black pepper for soup; 2 cups shredded cheddar cheese use orange cheddar, 2 cups is 8 oz.; fresh parsley minced, for serving; salt optional, for serving; freshly ground black pepper optional, for serving

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Creamy, comforting broccoli cheese soup is simple to make and hits the spot on a cold evening, but you may find yourself making this crowd-pleaser year-round! Keep it in mind for office lunches, too. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Provided by Yummly

Categories Soups

Total Time 30 minutes

Yield 6

Number Of Ingredients 17

Ingredients

1/2 onion large
2 large carrots
2 stalks celery medium
2 cloves garlic
12 ounces broccoli florets 4 to 5 cups
2 tablespoons salted butter
1/4 teaspoon salt for vegetables
1 teaspoon Dijon mustard
1/4 cup all purpose flour
2 1/2 cups chicken broth or vegetable broth
2 cups whole milk
3/4 teaspoon salt for soup
1/2 teaspoon black pepper for soup
2 cups shredded cheddar cheese use orange cheddar, 2 cups is 8 oz.
fresh parsley minced, for serving
salt optional, for serving
freshly ground black pepper optional, for serving

Steps:

Finely chop the onion, carrots, and celery. Mince the garlic. Chop broccoli into 1/2-inch florets, and finely chop any broccoli stems. Set garlic and broccoli aside.
Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, celery, and salt. Saute until vegetables are softened, 6-7 minutes.
Add the minced garlic and mustard and stir until fragrant, about 1 minute. Sprinkle the flour over vegetables and stir to evenly coat.
Stream the broth and milk into the pot, stirring to dissolve the flour. Season soup with the salt and pepper, then add broccoli.
Bring the soup to a low boil, stirring occasionally. Reduce heat to low, cover, and simmer, stirring once or twice, until broccoli is just tender, about 10 minutes.
Turn off the heat, but leave pot on the stove. Add half of the cheese in two additions, stirring after each, until completely melted.
Mince the parsley. Ladle soup into bowls and sprinkle with parsley. Add salt and freshly ground pepper to soup if desired.

Nutrition Facts : Calories 310 calories, CarbohydrateContent 17 grams, CholesterolContent 60 milligrams, FatContent 20 grams, FiberContent 3 grams, ProteinContent 17 grams, SaturatedFatContent 12 grams, SodiumContent 890 milligrams, SugarContent 7 grams

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