Print
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 3 carrots, scrubbed and cut into 1/2 to 3/4-inch pieces
- 8 cups broccoli florets (about 2 heads)
- 3 cups cauliflower florets (about 12 ounces or 1 small head)
- 2 cloves garlic, minced (about 2 teaspoons)
- 4 cups low sodium chicken broth or vegetable broth
- ½ cup 2% milk, whole milk, or half-and-half
- 1 to 2 teaspoons Dijon mustard (to taste)
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper (optional)
- 4 ounces extra sharp cheddar cheese, shredded (about 1 cup)
- 1 tablespoon cornstarch
- ¼ cup finely grated Parmesan or 3 tablespoons nutritional yeast
Instructions
- Melt butter in a large Dutch oven over medium heat.
- Add onion, kosher salt, and black pepper; sauté until onion is tender.
- Mix in carrots, broccoli, cauliflower, and garlic; cook until broccoli is bright green.
- Pour broth and bring to a simmer; cook until vegetables are tender.
- Blend the soup to desired consistency.
- Return to low heat, stir in milk, mustard, nutmeg, and cayenne.
- Combine cheddar with cornstarch; add to soup until melted.
- Finish with grated Parmesan or nutritional yeast and serve warm.
Notes
Use block cheese for smoother melting.
Control blending for a smooth or chunky texture.
Low sodium broth helps maintain flavor balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 10
- Cholesterol: 30