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