- Serves: 6
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 310cal
- 20g fat (12g sat)
- 60mg chol
- 880mg sodium
- 18g carb
- 3g fiber
- 15g protein
Ingredients
- 4 cups broccoli florets and trimmed stems
- 3 tablespoons unsalted butter
- 1/2 yellow onion, chopped
- 2 teaspoons dried marjoram
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/3 cup unbleached flour
- 2 cups whole or 2% milk
- 4 cups vegetable stock
- 2 cups shredded cheddar cheese
Directions
Steam broccoli florets and stems in a pot until soft, 1 to 2 minutes. Set aside.
In a large pot, melt butter over medium heat. Sauté onions, marjoram, salt and pepper until slightly caramelized, about 10 minutes. Add flour to make a roux. Sauté until the flour is evenly combined and slightly browned, about 3 minutes. Add milk and stock. Mix well and bring to a boil. Lower to a simmer until soup thickens. Add steamed broccoli and turn off heat.
Place soup in a blender or food processor and blend until the desired consistency is achieved. Pour soup back into the pot and add cheese, mixing until cheese is melted.
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