Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium white onion (diced)
  • 2 medium carrots (peeled and julienned)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium vegetable broth (or stock)
  • 4 cups chopped broccoli (florets)
  • 1 ½ teaspoons dry mustard powder
  • ⅛ teaspoon cayenne pepper ((optional))
  • 1 bay leaf
  • 2 cups half & half (or use whole milk or a combination of 1 cup milk and 1 cup heavy cream)
  • 8 ounces extra-sharp cheddar cheese (grated)
  • 4 ounces American cheese (cubed)
  • 1 green onion (sliced thin for garnish)
  • Bread bowls (for serving if desired)

Instruction

  • In a large dutch-oven or soup pot add the butter and olive oil and heat on medium until melted. Add the diced onion and carrots. Sauté just until just tender.
  • Add the salt, pepper and flour to the cooked vegetables. Cook and stir for a few minutes scraping the bottom of the pan until a fond starts to form. Gradually whisk in the vegetable broth scraping up the bottom of the pan. Add the dry mustard, cayenne, (if using) bay leaf and broccoli. Bring to a boil then cover the pot and reduce the heat to medium-low. Simmer for 10 minutes.
  • Add the half-and-half to the soup and increase the heat to medium. Once simmering add both cheeses, stirring until completely melted. Reduce the heat to low, cover and heat for about 10 minutes or until the carrots and broccoli are very tender.
  • Ladle into soup bowls or bread bowls and garnish with additional grated cheddar and sliced green onions if desired.