Broccoli Cheddar Soup
Velvety, sharp-cheddar broth loaded with tender broccoli florets — the kind of thick, warming bowl that needs nothing but a hunk of crusty bread.
Ingredients
- 4 tbspunsalted butter
- 1 mediumyellow onion(finely diced)
- 3 clovesgarlic(minced)
- ¼ cupall-purpose flour
- 2 cupswhole milk
- 2 cupschicken broth(or vegetable broth)
- 4 cupsbroccoli florets(cut into small bite-sized pieces, about 1 large head)
- 1 largecarrot(peeled and grated or julienned)
- ½ tspdry mustard powder
- ¼ tspcayenne pepper
- ½ tspblack pepper(freshly ground)
- 1 tspkosher salt(plus more to taste)
- 2 ½ cupssharp cheddar cheese(freshly grated, about 8 oz)
Method
- 01
Melt the 4 tbsp unsalted butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- 02
Add the 1 medium yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 03
Stir in the 3 cloves garlic and cook for 1 minute until fragrant.
- 04
Sprinkle in the ¼ cup all-purpose flour and stir constantly for 1–2 minutes to cook out the raw flour taste — the mixture will look like a thick paste.
- 05
Slowly pour in the 2 cups whole milk, whisking continuously to prevent lumps, then whisk in the 2 cups chicken broth.
- 06
Raise the heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until it begins to thicken, about 5 minutes.
- 07
Add the 4 cups broccoli florets and the 1 large carrot. Stir to combine.
- 08
Reduce heat to medium-low, cover, and simmer until the broccoli is completely tender, about 15 minutes.
- 09
Stir in the ½ tsp dry mustard powder, ¼ tsp cayenne pepper, ½ tsp black pepper, and 1 tsp kosher salt.
- 10
For a creamier texture, use an immersion blender to partially blend the soup — about 4–5 short pulses leaves good chunks of broccoli intact. Skip this step if you prefer a fully chunky soup.
- 11
Reduce heat to low. Add the 2 ½ cups sharp cheddar cheese one large handful at a time, stirring each addition until fully melted before adding the next.
- 12
Taste and adjust salt and pepper as needed. Serve immediately, topped with extra shredded cheddar if desired.
Adapted from public domain & community sources