Ingredients
Scale
- 3 tablespoons butter
- 1/2 onion, diced
- 2 carrots, diced
- 2 cloves garlic, grated or minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 4 tablespoons all-purpose flour
- 3 cups low sodium vegetable broth
- 2 cups whole milk
- 1 cup grated cheddar cheese
- 1 cup grated Gruyère cheese
- 3 cups broccoli florets, chopped
Instructions
- Heat butter in a pot over medium-high heat and sauté onion and carrots until soft.
- Add grated garlic and cook for another minute.
- Sprinkle in flour, Dijon mustard, smoked paprika, ground nutmeg, salt, and pepper, stirring to combine and cook for a minute.
- Gradually pour in the broth while stirring to build a solid soup base.
- Add whole milk and bring to a gentle simmer.
- Lower heat and stir in chopped broccoli and cheeses until melted and tender.
- Taste and adjust seasoning, then serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Fresh broccoli gives better flavor, but frozen works well for quick meals.
Stir continuously while melting cheese to prevent clumping.
Adjust flour or liquid for desired soup thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg