👩🍳 Instructions
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1
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
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2
Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes to create a roux, cooking out the raw flour taste.
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3
Slowly whisk in the vegetable broth, a little at a time, ensuring the mixture remains smooth and lump-free. Continue whisking until the soup base begins to thicken slightly.
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4
Pour in the whole milk, then add the dry mustard powder, black pepper, and optional nutmeg. Bring the soup to a gentle simmer over low heat and cook, stirring occasionally, for 10-15 minutes until it reaches your desired consistency.
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5
While the soup simmers, steam the broccoli florets until tender-crisp (about 3-4 minutes in the microwave with a splash of water, or in a steamer basket). Add the steamed broccoli to the soup.
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6
Remove the pot from the heat. Gradually add the freshly shredded cheddar and Gruyere cheeses, a handful at a time, stirring constantly until each addition is completely melted and smooth. Do not return the soup to a boil after adding the cheese.
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7
Stir in 1/2 teaspoon of salt, tasting and adding more if needed. Ladle the soup into bowls and serve immediately. Garnish as desired with extra cheese, bacon bits, or croutons.
💡 Notes
For the creamiest texture, always shred your own cheese. This soup can be made ahead and reheated gently on the stovetop; add a splash of milk or broth if it's too thick. Leftovers store well in an airtight container in the refrigerator for 3-4 days. Freezing is possible, but textures may change slightly upon thawing. Adding a fresh splash of milk during reheating can help.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
20g
Total Fat
25g
Saturated Fat
15g
Carbs
18g
Fiber
4g
Sugar
7g
Sodium
750mg
Cholesterol
70mg
