Ingredients
- 2 tablespoons butter
- 1 large yellow onion diced
- 2 cloves minced garlic
- salt and pepper
- 8 cups broccoli florets
- 28 ounces low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 cup half & half or heavy cream
- 2 cups fresh shredded extra sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- In a large soup pot heat the butter over medium low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.
- Add the broccoli, broth, mustard, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Turn the heat up and bring it to a simmer. Cook 20 minutes, stirring often.
- Stir in the half and half and bring to a simmer again for 5 - 10 minutes.
- Turn heat down to low and add the cheddar, stir until completely melted. Stir in the Parmesan. Season to taste with more salt and pepper if needed.
Nutrition
Serving: 1grams