American · soup and sandwich
Broccoli Cheddar Soup and Toasted Melts
A smooth cheddar soup with broccoli and carrots turns into dinner with crisp toasted cheese sandwiches alongside.
Cook
Make dinner
- 01
Melt 2 tablespoons butter in a Dutch oven. Cook onion and carrot with 1/2 teaspoon salt for 6 minutes. Stir in flour for 1 minute.
- 02
Gradually whisk in broth and milk. Add broccoli and simmer until very tender, 12 to 15 minutes.
- 03
Blend half the soup until smooth, return it to the pot, and remove from the heat. Stir in 1 1/2 cups cheddar until melted.
- 04
Fill the bread with remaining cheddar, butter the outsides, and toast in a skillet until golden. Cut into halves and serve with the soup.
Make it work
Useful swaps
- Use gluten-free flour and bread if needed.
- Monterey Jack can replace half the cheddar.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
