Servings: 8 servings
Calories: 476kcal
Equipment
- dutch oven
- chef's knife
- cutting board
- spatula
- immersion blender
- soup bowls
- ladle
Ingredients
- 6 tablespoon butter
- 1 med yellow onion rough chopped
- 5-6 cloves garlic peeled
- ⅓ cup all-purpose flour
- 6 cups chicken broth warmed
- 4 cups broccoli florets rough chopped
- 1 large carrot rough chopped
- 2 teaspoon dijon mustard
- 4 oz cream cheese softened and cubed
- 1 cup heavy cream
- 3 cups cheddar cheese shredded
- ½ cup parmesan cheese grated
- kosher salt and fresh ground pepper to taste
Instructions
- In a dutch oven, over medium heat, sauté the onions. Once they become soft, add the garlic cloves and whisk in the flour. Stir often to cook out the raw flour taste, about 3-4 minutes.
- Slowly add the warm chicken broth, stirring or whisking constantly to prevent lumps.
- Add the broccoli, carrot, and dijon mustard. Bring to a simmer and cook until the broccoli and carrot become tender.
- Add the heavy cream and cream cheese. Remove from heat.
- Using the immersion blender, blend the soup until you reach your desired consistency.
- Again, off of the heat or on very low, slowly add the cheeses in small increments letting it melt completely after each addition.
- After the cheeses are incorporated taste for salt and pepper, adding some if you like. Serve and enjoy!
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 12g | Protein: 17g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 1187mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3155IU | Vitamin C: 43mg | Calcium: 449mg | Iron: 1mg
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