- Soup
- American
- Stovetop
- Immersion blender
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 4 tbsp
unsalted butter
- 1
yellow onion, finely chopped
- 1
carrot, peeled and finely diced
- 2 cloves
garlic, minced
- 1/4 cup
all-purpose flour
- 3 cups
low-sodium chicken broth
- 2 cups
whole milk
- 1 1/2 lb
broccoli, cut into small florets, stems peeled and diced (about 6 cups)
- 1/2 tsp
mustard powder
- 1/8 tsp
ground nutmeg
- 1/2 tsp
black pepper
salt, to taste
1 tsp in step 4, the rest in step 7
- 4 oz
sharp yellow cheddar, freshly shredded (about 1 1/2 cups)
- 4 oz
sharp white cheddar, freshly shredded (about 1 1/2 cups)
- 1 tsp
fresh lemon juice (optional)
Contains milk (unsalted butter, whole milk) and wheat (all-purpose flour).
Not checked: sharp yellow cheddar, sharp white cheddar.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Melt the butter in a large heavy pot over medium heat. Add the onion and carrot and cook, stirring now and then, until the onion is soft and translucent, 6 to 8 minutes. Stir in the garlic and cook 30 seconds more.
8 min
- 4 tbsp unsalted butter
- 1 yellow onion
- 1 carrot
- 2 cloves garlic
- Step 2
Sprinkle the flour over the vegetables and stir constantly for 2 minutes, until the mixture looks like wet sand and smells toasty. Don't let it brown.
2 min
- 1/4 cup all-purpose flour
- Step 3
Pour in the chicken broth a splash at a time at first, whisking smooth after each addition, then whisk in the milk. Bring to a gentle simmer, whisking often, until slightly thickened, about 5 minutes.
5 min
- 3 cups low-sodium chicken broth
- 2 cups whole milk
- Step 4
Add the broccoli, mustard powder, nutmeg, black pepper and 1 tsp salt. Simmer gently, stirring occasionally so the bottom doesn't scorch, until the broccoli is very tender, 12 to 15 minutes.
15 min
- 1 1/2 lb broccoli
- 1/2 tsp mustard powder
- 1/8 tsp ground nutmeg
- 1/2 tsp black pepper
- 1 tsp salt
- Step 5
Purée about half the soup: use an immersion blender in short bursts, moving around the pot, so plenty of broccoli pieces stay whole. (Or ladle half into a blender, blend until smooth, and stir it back in.)
2 min
- Step 6
Take the pot off the heat and let it sit for 2 minutes so it stops bubbling. Add both cheddars a handful at a time, stirring until each handful melts before adding the next. Don't return it to the heat, or the cheese can turn grainy.
5 min
- 4 oz sharp yellow cheddar
- 4 oz sharp white cheddar
- Step 7
Stir in the lemon juice, then taste and add more salt and pepper as needed. Serve hot; if the soup thickens on standing, loosen it with a splash of warm milk or broth.
- the rest of the salt
- 1 tsp fresh lemon juice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026