Recipe
Broccoli Cheddar Soup
This broccoli cheddar soup is creamy, savory, and built on a simple roux so the broth has body without becoming too heavy. Small broccoli florets and grated carrot simmer until tender, then sharp cheddar is stirred in gently for a smooth, cheesy finish.
Ingredients
4 | tablespoons unsalted butter |
|---|---|
1 | piece yellow onion, finely chopped |
2 | cloves garlic, minced |
1⁄4 | cup all-purpose flour |
4 | cups chicken stock |
2 | cups half-and-half |
1 | pound broccoli, cut into small florets, tender stems chopped |
1 | cup carrot, grated |
1 | teaspoon kosher salt, plus more to taste |
1⁄2 | teaspoon black pepper, freshly ground |
1⁄8 | teaspoon ground nutmeg |
8 | ounces sharp cheddar cheese, shredded |
Instructions
| 1. | Melt the butter in a large pot over medium heat, then add the onion and cook, stirring often, until softened, about 5 minutes. |
|---|---|
| 2. | Stir in the garlic and cook until fragrant, about 30 seconds. |
| 3. | Sprinkle in the flour and cook, stirring constantly, for 2 minutes to make a pale roux. |
| 4. | Slowly whisk in the chicken stock until smooth, then whisk in the half-and-half. |
| 5. | Add the broccoli, carrot, salt, pepper, and nutmeg, then bring the soup to a gentle simmer. |
| 6. | Cook uncovered, stirring occasionally, until the broccoli is tender, 15 to 20 minutes. |
| 7. | Blend part of the soup with an immersion blender, or transfer about half to a blender and puree, leaving some broccoli pieces for texture. |
| 8. | Reduce the heat to low and stir in the cheddar a handful at a time until melted and smooth. |
| 9. | Taste and adjust the salt and pepper before serving. |
Published on Jul 19, 2024 by Luminița