Broccoli and sharp cheddar soup

Ingredients

0 of 13 out on the counter

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 tsp garlic powder
• ½ tsp ground mustard
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1½ lb trimmed broccoli, florets and peeled stems, chopped small
• 1 cup evaporated fat-free milk
• 4½ oz reduced-fat sharp cheddar, shredded
• 1 tbsp lemon juice
• ¾ tsp salt
• ½ tsp black pepper

All set! Everything is out. Time to bake.

Method

1. 1Heat the oil in a large pot over medium heat. Cook the onion and carrot for 6 to 8 minutes, stirring, until soft but not browned.
2. 2Stir in the garlic powder, ground mustard and flour. Cook for 2 minutes, stirring the whole time, until the flour smells toasty and no dry patches are left.
3. 3Pour in the broth about a cup at a time, whisking after each until smooth. Add the broccoli, bring to a boil, then turn the heat down to a steady simmer with the lid cracked.
4. 4Simmer 12 to 15 minutes, until a piece of stem gives easily to a fork. Go by the fork, not the clock.
5. 5Stir in the evaporated milk and heat until the soup is steaming but not boiling. Take the pot off the heat.
6. 6Add the cheese a handful at a time, stirring until each handful melts before the next goes in. Stir in the lemon juice, salt and pepper. Reduced-fat cheese melts best off the boil.
7. 7Cool leftovers within 2 hours (1 hour if the room is above 90 °F), in shallow containers, then refrigerate. Reheat to a rolling boil, stirring, over low heat so the cheese does not scorch.