Pescatarian Broccoli Cheddar Soup
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 3 cups broccoli florets, cut into small bite-sized pieces (about 1 medium head)
- 1 cup shredded carrots (about 2 medium carrots)
- ½ tsp dry mustard powder
- ¼ tsp smoked paprika
- ¼ tsp ground black pepper
- salt, to taste
- 2 cups sharp cheddar cheese, freshly grated (about 8 oz block)
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - ½ cup heavy cream
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 2
Sprinkle the flour over the onion and garlic and stir continuously for 1 to 2 minutes, until the mixture turns a pale golden color and smells slightly nutty — this cooks out the raw flour taste.
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