Broccoli Cheddar Soup
Total Time
45 minutes
Rating
0 out of 5 stars
(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
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Preparation
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.
Step 9
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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.
