Makes 6 servings
Ingredients
2 tablespoons butter
1/2 medium yellow onion, finely diced
2 carrots, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1/4 teaspoon dried thyme
1 tsp. Dijon mustard
12 ounces broccoli florets, roughly chopped (4 cups)
1/4 cup all-purpose flour
2 1/2 cups chicken or vegetable broth
2 cups whole milk
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Gouda cheese (or more cheddar)
Freshly parsley, finely chopped, for serving (optional)
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 6 to 7 minutes, until the softened and translucent. Add the minced garlic, thyme, and mustard to the pot. Stir for about 30 seconds, just until fragrant.
- Sprinkle in the flour and stir to coat the vegetables. Pour in the broth and milk, stirring to dissolve the flour. Once dissolved, add the broccoli, salt, and pepper. Stir to combine and place a lid on the pot.
- Bring the soup to a low boil. Once boiling, reduce the heat to medium-low so the broth simmers. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the vegetables are very tender.
- Turn off the heat and remove the lid. Add the shredded cheeses to the pot by the handful, stirring after each, until fully melted. Garnish with fresh parsely, if desired, and serve.
