Ingredients Needed
Butter Onion Fresh garlic Carrot – I’ve made this soup with and without carrot, depending on if I have one or not, and I do like the flavor and sweetness the carrot adds. I grate mine with a cheese grater so there’s not big chunks of carrot, but rather it melts right into the soup and looks like flecks of cheese. All-purpose flour Chicken broth Milk – When I make this soup for my family, we use 2%, that’s my go-to. I rarely do non-fat. If I’m making it for a potluck, or company or anything where I want it to be extra good, I’ll use whole milk. Dijon mustard Salt and pepper Broccoli – I like to chop my broccoli fairly small and I use mostly the florets, and less of the stems because I feel like my kids do a better job of eating it that way. Cheddar and Parmesan cheeses – When it comes to cheese, I’ve found the magic combo is sharp cheddar, plus some parmesan. Even if you don’t like eating plain sharp cheddar, it lends SO much more flavor to recipes so I recommend you use it, here. And the little bit of Parmesan adds such depth to the flavor profile here.
How to Make Broccoli Cheddar Soup
