Broccoli Cheddar Soup

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Total Time

45 minutes

Rating

(0)

Ingredients

4-6 servings

4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable or chicken broth
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

American Kid-Friendly Vegetarian Dinner ...

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Preparation

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Step 1

Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes.

Step 2

Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Step 3

Add the chicken broth, bay leaf, salt, and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Step 4

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes.

Step 5

Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit.

Step 6

Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one.

Step 7

Back on the stove, add cheese and whisk until melted, about 1 minute.

Step 8

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Chef’s notes

Instead of 1 cup half-and-half, you could use 1/2 cup milk + 1/2 cup heavy cream, 1/2 cup heavy cream + 1/2 cup additional stock or broth. I like to use both broccoli florets and stems when I cook, and I find that the stems cook up with the best texture and at the same rate as the florets when I peel them first. I did so here.

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Broccoli Cheddar Soup

Ingredients

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