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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


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

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