Lightened Up Broccoli Cheddar Soup

March 5th, 2015

1 medium onion, diced (sometimes I use ½ of a sweet Vidalia onion)
1 clove garlic, small chop
3 tablespoons butter
3 tablespoons flour
4 cups chicken broth (feel free to use vegetable stock for a vegetarian option)
1 can evaporated milk
2 heads of broccoli, cut into florets
2 carrots, peeled and thinly sliced (you want it to cook in 10 minutes)
Kosher salt and freshly group pepper
½ teaspoon mustard powder (you can a bit more if you like some kick!)
8 oz. Cheddar cheese, shredded


Heat a large stockpot over a medium flame. When hot, add the butter. Then add the onions and sauté until translucent, about 4-5 minutes. Add the garlic and cook for another minutes. Don’t let the garlic burn. Sprinkle the flour on top and let the flour cook for another 1-2 minutes. Pour the broth and evaporated milk over the onion mixture and bring to a gentle simmer. Add the broccoli and carrots. Season the soup with salt, pepper and mustard powder. Gently simmer for about 10-12 minutes. The broccoli and carrots should be tender. Using an immersion blender, blend the soup until all the large pieces of broccoli are broken down. Turn the heat off and stir in the cheese. It should melt quickly and smoothly. Serve with a chunk of crusty bread.

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