Broccoli Cheddar Soup

Ingredients

• 1.25 lb broccoli crowns
• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 1 large carrot, peeled and grated
• 2 garlic cloves, minced
• 0.25 cup all-purpose flour
• 3 cups low-sodium chicken stock, or vegetable stock
• 2 cups whole milk
• 1 cup half-and-half
• 0.5 tsp dry mustard
• 0.25 tsp freshly grated nutmeg
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp freshly ground black pepper
• 10 oz sharp cheddar cheese, freshly grated
• additional grated cheddar, for serving
• crusty bread, for serving

Instructions

1. Cut broccoli florets into small bite-size pieces. Do not discard all stems. Peel away tough outer portions from usable stems. Finely dice tender interiors.
2. Melt butter in a Dutch oven over medium heat.
3. Add onion, grated carrot, and diced broccoli stems. Cook 6-8 minutes until tender. Do not heavily brown.
4. Add garlic. Cook 30 seconds.
5. Sprinkle in flour. Cook while stirring 2 minutes.
6. Slowly whisk in stock.
7. Gradually add whole milk and half-and-half.
8. Add dry mustard, nutmeg, salt, and pepper.
9. Bring to a gentle simmer while stirring frequently.
10. Add broccoli florets. Simmer gently 10-12 minutes until broccoli is tender.
11. OPTIONAL: Use immersion blender for only 2-4 short pulses. The soup should retain visible broccoli. Do not completely puree.
12. Reduce heat to LOW. Add freshly grated cheddar one handful at a time, stirring until each addition melts before adding the next.
13. When cheese is completely incorporated, remove from heat. Taste and adjust seasoning.
14. If too thick, add a small amount of warm stock or milk. Serve hot with additional grated cheddar and cracked black pepper.

Nutrition

Chef's Notes

CARROT: Grated carrot softens into the soup more naturally than large diced pieces. DRY MUSTARD: It sharpens cheddar flavor. The soup should not taste overtly mustardy. NUTMEG: Use only a small amount. It should support the dairy rather than become identifiable. VEGETARIAN: Use vegetable stock. RUSTIC: Skip blending. SMOOTHER: Blend approximately one-third of soup before adding cheddar. STORAGE: Reheat slowly over low heat. Do not boil. Freezing is not preferred because cheese and dairy may separate.

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