Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt, plus more to taste
- 1 large carrot, diced
- 1 garlic clove, minced
- ¼ teaspoon Dijon mustard
- 1 bunch broccoli (about 4 cups), chopped (including stalks)
- 3 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook for 5–8 minutes until the onion is softened.
- Stir in the diced carrot and cook for another 2 minutes. Add the minced garlic and Dijon mustard, cooking until fragrant.
- Add the chopped broccoli and vegetable broth. Simmer for 15–20 minutes until the broccoli is tender.
- Use an immersion blender to purée the soup to your desired consistency, whether silky smooth or slightly chunky.
- Reduce the heat to low. Stir in the whole milk and fresh lemon juice. Gradually add the grated cheddar cheese, stirring until it melts.
- Season with additional salt and freshly ground black pepper. Garnish with extra cheddar cheese and serve warm, alongside bread or a salad.
Notes
For a thicker soup, let it simmer longer before blending. Experiment with other vegetables like cauliflower or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg