Broccoli Cheddar Soup


  • 3 tbsp butter
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup 2% milk
  • 4cups broccoli florets
  • 1 tsp dried mustard powder
  • 1 cup shredded sharp cheddar cheese
  • Salt and pepper to taste



  1. In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, about 2 to 3 minutes.
  2. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the flour and continue to cook, stirring constantly, for about 1 minute.
  3. Add the chicken broth and milk. Bring the mixture to a simmer and reduce the heat to medium.
  4. Add the broccoli, dried mustard, and smoked paprika. Cook, stirring occasionally, until the broccoli is tender, about 5 to 10 minutes.
  5. Stir in the cheddar cheese and season with salt and pepper to taste.
  6. Serve immediately or store in the refrigerator for up to 3 days.


Recipe from Fitness On Demand

Author: Global

Share This Post On