Broccoli Cheddar Soup
Broccoli Cheddar Soup
- Sourdough bread bowls, optional
- 5 tablespoons unsalted butter
- 1/4 cup flour
- 4 cups (or 32 ounces) vegetable broth
- 1 cup heavy whipping cream
- 4 ounces cream cheese, softened
- 1 tablespoon garlic powder
- 1 tablespoon dijon mustard
- 1 tablespoon fresh lemon juice
- 12 ounces cheddar cheese, grated
- 4-8 ounces fresh broccoli, chopped
- Sea salt
- Coarse ground or white pepper
Melt butter in a large saucepan over medium to medium-high heat. After the butter has melted, sprinkle in the flour and whisk. Continue to whisk while cooking for a few minutes.
Pour in the vegetable broth, heavy cream, and cream cheese. Cook and stir until cream cheese has melted.
Stir in the garlic powder, mustard, lemon juice, and cheese. Stir until the cheese has melted.
Stir in the broccoli and cook for about 5 minutes or until the broccoli is tender.
Add salt & pepper to your liking.
If serving in bread bowls, cut the tops off the bread and remove most of the bread from the inside. Save the extra bread for another use or serve on the side for dipping.
