Emulsifier Free Classic Broccoli Cheddar Soup
Total time50 min
Prep time15 min
Cook time35 min
4.7(4)
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups broccoli florets, cut into small pieces (about 1 large head)
- ½ tsp dry mustard
- ¼ tsp cayenne pepper
- salt and pepper, to taste
- 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
Instructions
- 1
Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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