Servings: 6 servings
Total Time: 30 minutes
- 2 Tbsp butter or olive oil
- 1 small onion, minced
- 2/3 cup diced carrot
- 3 garlic cloves, minced
- 1/4 cup flour
- 3 cups low sodium vegetable or chicken stock
- 2 cups 2% milk
- 3-4 cups broccoli florets (about 1 medium head of broccoli)
- 1 tsp Dijon mustard
- to taste salt and pepper
- 8 ounces sharp cheddar cheese
Looking for a healthier alternative to your favorite creamy broccoli soup? This recipe has all the flavor of your favorite broccoli cheese, and is lighter on the stomach!
Heat butter or olive oil in a large stockpot over medium-high heat until melted. Add onion and carrots and sauté until soft, about 4–5 minutes. Add garlic and stir.
Add flour and sauté for 1 more minute, stirring constantly.
Whisk in stock until evenly combined.
Add milk, broccoli, mustard, salt and pepper and bring soup to a simmer.
Reduce heat and simmer for 10–12 minutes, or until broccoli is tender.
Stir in cheese until completely melted.
298 calories; 18.6 g fat; 9.3 g saturated fat; 50.9 mg cholesterol; 383.9 mg sodium; 18.5 g carbohydrate; 2.3 g fiber; 6.5 g sugar; 17 g protein