Creamy Broccoli Cheddar Soup
Serves: 4-6
Ingredients:
4 tablespoons butter
1 shallot, chopped finely
1/2 teaspoon kosher or sea salt
Freshly ground black pepper, to taste
3 garlic cloves, minced
1/4 cup flour
2 cups whole milk or half-and-half
2 cups chicken stock
3 cups chopped broccoli florets (make sure to include the stems, they are full of flavor!)
1 large carrot, julienned or finely chopped (optional)
1/2 teaspoon Dijon mustard (optional)
Pinch of nutmeg
8 ounces freshly shredded cheddar cheese (about 2 heaping cups, do not use pre-shredded cheese, it will lump)
Instructions:
Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped shallot and cook until soft and translucent, about 3-4 minutes.
Season with salt and freshly ground black pepper to taste.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Make the Roux:
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes, until the flour is lightly golden.
Slowly whisk in the milk (or half-and-half) and chicken stock, making sure to break up any lumps.
Add a pinch of nutmeg
Simmer the Vegetables:
Add the broccoli florets and carrot (if using) to the pot.
Bring the mixture to a gentle simmer, stirring occasionally, and cook for 12-15 minutes, or until the vegetables are tender. Do not boil, the soup will separate.
Blend for a Smoother Texture (Optional):
For a chunkier soup, leave it as is.
For a smoother texture, use an immersion blender to puree part of the soup, or carefully blend half of it in a stand blender, then return it to the pot.
Add the Cheese & Final Touches:
Stir in the Dijon mustard (if using) for a subtle tangy flavor.
Reduce the heat to low and gradually add the shredded cheddar cheese, whisking until fully melted and smooth.
Taste and adjust seasoning with more salt and pepper if needed.
Serve & Enjoy!
Ladle into bowls and serve warm. Pair with crusty bread for the ultimate comfort meal! 😊