Broccoli-Cheese-Mustard Soup
Submitted by alimetric stewart
Velvety broccoli cheese soup with a bold Dijon mustard kick. Pureed stalks create a silky base while tender florets add texture in every spoonful.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minMost broccoli cheese soups play it safe. This one brings Dijon mustard to the party, and suddenly everything wakes up.
The stalks get pureed into a silky, rich base while the florets stay whole and tender, giving you two textures in one bowl.
Sharp cheddar melts in slowly at the end, turning the broth into liquid gold with a mustardy bite that keeps you reaching for another spoonful.
Pro Tips
- Use the broccoli stalks, not just the florets. Peel them first, then cook and puree for a thicker, more flavorful soup
- Add the cheese off the heat and stir constantly to prevent it from clumping or turning grainy
- Dijon is key here. Yellow mustard won’t give you the same depth of flavor
Ingredients
Directions
Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside.
Peel stalks and cut into small pieces; cook with onions in 3 tablespoons of butter in large saucepan about 5 minutes.
Add 3 cups broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender.
Process in blender or food processor until smooth.
Melt remaining 2 tablespoons butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper.
Add processed mixture and remaining 4 cup broth; heat to simmering, stirring.
Slowly add milk and cheese, stirring constantly.
Add broccoli flowerets; heat and serve.
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