Broccoli Cheddar Soup
Soups · Serves 6 · Prep 10 min · Cook 25 min · Total 35 min
Thick, cheesy and full of tender broccoli, it's the soup that gets kids to eat a green vegetable without being asked twice. Shred the cheddar from a block so it melts smooth.
Ingredients
- 4 tbsp butter
- 1 medium onion, diced
- 2 clove garlic, minced
- 1/4 cup all-purpose flour
- 3 cup vegetable or chicken broth
- 2 cup half-and-half
- 4 cup small broccoli florets, chopped (about 1 lb)
- 1 cup shredded carrots
- 1 tsp Dijon mustard
- 1 pinch ground nutmeg
- 3 cup shredded sharp cheddar (about 12 oz)
- salt and pepper, to taste
Steps
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir constantly for 1 minute.
- Slowly whisk in the broth, then the half-and-half. Bring to a gentle simmer, whisking, until slightly thickened, about 3 minutes.
- Add the broccoli, carrots, mustard and nutmeg. Simmer, stirring now and then, until the broccoli is tender, 12 to 15 minutes.
- For a thicker soup, blend about a third of it with an immersion blender, leaving plenty of chunks.
- Turn the heat to low and stir in the cheddar a handful at a time until melted and smooth. Don't let it boil once the cheese is in. Season with salt and pepper.