Servings 6 servings
Ingredients
- 4 Tablespoons unsalted butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 2 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable stock
- 3 1/2 cups broccoli florets
- 1 teaspoon Dijon mustard
- 3 cups freshly shredded cheddar cheese, plus more for topping
- Homemade croutons, for serving (optional)
Instructions
- Add the butter to a large heavy-bottomed stock pot over medium heat. Once the butter has melted, add the onions, celery and garlic with a pinch of salt. Cook, stirring, until the vegetables are tender, about 5 minutes.
- Stir in the flour and continue cooking for an additional 2 minutes.
- Stir in the milk, then stir in the stock, broccoli and ground mustard. Simmer the soup until the broccoli is tender, about 10 minutes.
- Stir in half of the cheese until it has melted, then stir in the remaining cheese and continue stirring until all of the cheese has melted. Taste and season the soup with salt and pepper, then serve garnished with croutons and additional shredded cheese. (See Kelly's Note.)
Notes
- For an even creamier soup, use an immersion blender to purée it, or blend it in batches in a blender until smooth.
- Grate your own cheese. Freshly grated cheddar is a must for the creamiest broccoli cheese soup.
- Storage: This soup is best enjoyed fresh, but leftovers will keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop over medium-low, stirring often. Skip the microwave—slow reheating keeps the soup creamy and smooth.
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