Ingredients
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1 tablespoon extra-virgin olive oil
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1 cup chopped yellow onion
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2 cloves garlic, minced
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3 cups low-sodium no-chicken broth
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¼ teaspoon plus 1/8 teaspoon salt
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3 cups broccoli florets, cut into 3/4-inch pieces
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¾ cup matchstick carrots
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2 cups whole milk
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3 tablespoons cornstarch
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2 cups extra-sharp Cheddar cheese
Directions
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Heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
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Add broth and salt; bring to a boil over medium-high heat. Add broccoli and carrots. Reduce heat to maintain a simmer; cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
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Meanwhile, whisk milk and cornstarch together in a liquid measuring cup; drizzle into the soup, stirring constantly. Cook, stirring constantly, until bubbling and thickened, about 2-4 minutes. Remove from heat; gradually add Cheddar, stirring until melted after each addition.
To make ahead
Cover and refrigerate for up to 2 days.
Nutrition Information
Serving Size: 1 3/4 cups
Calories 399, Fat 26g, Saturated Fat 15g, Cholesterol 73, Carbohydrates 23, Total Sugars 9, Added Sugars 0g, Protein 20g, Fiber 2g, Sodium 756mg, Potassium 473mg
Recipe Updates
Based on earlier review and comments of this recipe, we've retested and made the following adjustments (and updated the nutritional analysis accordingly):
Increased garlic and salt (to boost flavor).
Changed to low-sodium no-chicken broth and extra-sharp Cheddar cheese (to boost flavor).
EatingWell.com, December 2022