Broccoli Cheddar Soup

Broccoli Cheddar Soup

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced small
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups half-and-half
• 2 cups chicken broth (or vegetable broth)
• 4 cups fresh broccoli florets, roughly chopped into bite-sized pieces (about 1 large head)
• 1 large carrot, peeled and shredded or cut into thin matchsticks
• 2 1/2 cups freshly shredded sharp cheddar cheese, plus more for topping
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste
• Crusty bread or sourdough bread bowls for serving

Directions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook 5–6 minutes, stirring occasionally, until softened and translucent.
2. Add the garlic and cook 1 minute more until fragrant.
3. Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to form a roux. It should look like a thick paste and smell slightly nutty.
4. Slowly whisk in the chicken broth, then the milk, then the half-and-half, whisking after each addition to keep the mixture smooth. Bring to a gentle simmer.
5. Add the chopped broccoli and shredded carrot. Simmer over medium-low heat for 15–18 minutes, stirring occasionally, until the broccoli is tender but still has a little texture.
6. If you'd like a smoother soup, use an immersion blender to partially blend — I like to blend about half of it and leave the rest chunky. Alternatively, mash some of the broccoli against the side of the pot with a spoon.
7. Reduce heat to the lowest setting. Add the dry mustard and nutmeg. Stir in the shredded cheddar one handful at a time, stirring until each addition is fully melted before adding the next.
8. Season generously with salt and pepper. Serve immediately topped with extra shredded cheddar, with crusty bread or inside a bread bowl.