Broccoli-Cheddar Soup

Name: Broccoli-Cheddar Soup
Yield: Serves 4 to 6
Ingredients: 4 Tbsp [55 g] unsalted butter; 1 white onion, diced; 2 celery stalks, diced; 1 tsp salt; 2 garlic cloves, minced; 2 tsp ground mustard; ½ tsp freshly ground black pepper; ¼ tsp cayenne pepper; ¼ cup [35 g] all-purpose flour; 4 cups [960 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 4 cups [960 ml] Homemade Roasted Vegetable Broth or store-bought low-sodium vegetable broth; 1 lb [455 g] broccoli florets, chopped (about 4 cups); 2 carrots, peeled and cut into matchsticks; 8 oz [230 g] sharp Cheddar cheese, shredded; 4 oz [115 g] medium Cheddar cheese, shredded; 1 cup [240 ml] half-and-half; Pinch of grated nutmeg (optional)

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

I wanted the recipes in this book to feel like a mix of both familiar and new. This recipe falls strictly into the familiar camp, as I tried to make it taste as much like the broccoli-Cheddar soup you might have had at your favorite lunch soup spot. If you like your soup thick and rich, like the popular version served at Panera Bread, you can reduce the vegetable broth to 3 cups [

Ingredients

Lunch
Vegetarian
Winter
Soup

Ingredients

Method