🕒 Prep Time: 10 minutes 🍳 Cooking Time: 20 minutes ⏳ Total Time: 30 Minutes ✅ Difficulty Level: Easy 🍽 Recipe Makes 8 Servings
– 4 tablespoons unsalted butter – 1 small onion diced – 2 stalks celery diced – 2 cloves garlic minced – ⅛ teaspoon cayenne pepper – ½ teaspoon dry mustard powder – 4 cups vegetable broth – 1 lb broccoli florets – 2 cups half and half or heavy whipping cream – 16 ounces shredded sharp cheddar cheese – 1 teaspoon sea salt or more to taste – ½ teaspoon freshly ground black pepper or more to taste – ¼ teaspoon xanthan gum optional, to thicken – Extra shredded cheddar to garnish
1. Heat a 5-quart cast-iron Dutch oven over medium, then cook butter, onion, and celery for 4-5 minutes until softened.
2. Add garlic, cayenne pepper, and mustard powder, cooking for 30 seconds until fragrant.
3. Pour in broth, add broccoli, and boil for 15 minutes until broccoli is tender.
4. Stir in half and half, cheddar, and xanthan gum (if using); reduce to a low boil.
5. Stir in half and half, cheddar, and xanthan gum (if using); reduce to a low boil.
Gradually add the grated cheddar to the soup, stirring constantly to ensure a smooth, creamy texture without lumps.