Skinny Broccoli Cheddar Soup

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups low-sodium vegetable or chicken broth
• 1.5 cups low-fat milk (1% or 2%)
• 4 cups broccoli florets, finely chopped
• 1 cup shredded carrots
• 1.5 cups sharp cheddar cheese, shredded
• 0.5 tsp Dijon mustard
• 1/8 tsp ground nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper

Steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until softened and translucent.
2. Sprinkle the flour over the onion mixture and stir constantly for 1 minute to cook off the raw flour taste.
3. Slowly pour in the broth and milk while whisking vigorously to prevent lumps from forming. Bring the liquid to a gentle simmer.
4. Add the finely chopped broccoli and shredded carrots. Reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes until the vegetables are tender.
5. Use an immersion blender to blend a few quick pulses if you prefer a thicker, creamier consistency while keeping some vegetable texture intact.
6. Remove the pot from the heat. Stir in the Dijon mustard, ground nutmeg, salt, black pepper, and shredded sharp cheddar cheese until the cheese is completely melted and the soup is smooth.
7. Ladle into bowls and serve hot.