Description

This Broccoli and Cheddar Soup achieves a velvety texture and a complex flavor profile, with sharp cheddar and fresh broccoli creating a comforting dish that's perfect for chilly afternoons.

Ingredients

Scale

4 Tablespoons Unsalted Butter
1 Medium Yellow Onio
3 Cloves Garlic
1/4 Cup All-Purpose Flour
2 Cups Chicken or Vegetable Stock
2 Cups Half-and-Half or Heavy Cream
1 Pound Fresh Broccoli Florets
1 Large Carrot
2 1/2 Cups Sharp Cheddar Cheese
1/2 Teaspoon Dry Mustard Powder
1 Pinch Nutmeg
Salt and Black Pepper to Taste

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Instructions

Sauté the Aromatics: In a large Dutch oven, melt the butter over medium heat, then add the diced onions and cook until translucent. Stir in minced garlic and cook for another minute
Create the Roux: Sprinkle flour over the mixture and whisk constantly for two minutes until it loses its raw taste
Whisk in the Liquids: Slowly pour in the stock while whisking to prevent lumps. Then, add cream and whisk until uniform
Simmer the Vegetables: Add the broccoli florets and grated carrot. Reduce heat and simmer for 15 to 20 minutes until broccoli is tender
Season with Spices: Stir in mustard powder, nutmeg, salt, and pepper
Incorporate the Cheese: Remove from heat and stir in cheese gradually to ensure a smooth consistency
Final Texture Adjustment: Use an immersion blender if a smoother texture is desired, then serve hot

Notes

Grate your cheese from a block for the best texture.

Add cheese off the heat to prevent curdling.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dinner
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 28 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 85 mg