Broccoli Cheddar Soup
A rich, velvety soup of tender broccoli florets in a sharp cheddar cream base, seasoned with a hint of nutmeg. Thick, warming, and ready in under an hour.
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 cups vegetable broth
- 1 lb fresh broccoli florets, roughly chopped
- 1 medium medium carrot, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
-
1
Melt 4 tbsp unsalted butter in a large pot over medium heat. Add 1 medium finely diced yellow onion and cook until softened, 5 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more.
-
2
Sprinkle 1/4 cup all-purpose flour over onion mixture; stir and cook 1-2 minutes.
-
3
Gradually whisk in 2 cups whole milk and 3 cups vegetable broth until smooth. Bring to a gentle simmer.
-
4
Add 1 lb roughly chopped fresh broccoli florets and 1 medium shredded medium carrot. Simmer until broccoli is very tender, 15-20 minutes.
-
5
Partially blend the soup with an immersion blender, leaving some texture.
-
6
Reduce heat to low. Stir in 1/2 cup heavy cream and 1 tsp Dijon mustard. Add 2 cups shredded sharp cheddar cheese in batches, stirring until melted.
-
7
Season with 1/8 tsp ground nutmeg, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Serve hot.