creamy cheddar-broccoli soup
A classic soup combination that will appeal to both children and adults. For added indulgence, serve the soup in individual bread bowls.
2 tablespoons unsalted butter
1 small onion, diced
1 large carrot, peeled and diced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 clove garlic, minced
2 tablespoons flour
3 cups homemade (or low-sodium) vegetable stock
1 cup whole milk (or cream)
1 tablespoon Dijon mustard
1 large head broccoli, chopped (about 4 packed cups)
2 cups grated sharp cheddar cheese
- In a large Dutch oven, melt butter over medium heat. Add onions and carrot and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for another 1 minute. Add flour and stir until incorporated into vegetables, another 1 minute. Slowly pour in 1 cup stock and stir to combine, scraping up any browned bits on bottom of pan. Slowly add remaining stock and stir to combine. Add milk (or cream) and mustard. Reduce heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
- Add broccoli and continue to simmer until broccoli is tender, 15-20 minutes.
- Working in batches, transfer mixture to a blender and process until smooth. Return soup to pot and add most of cheese, reserving a bit for garnish on each bowl of soup. Stir to combine. Taste for flavor and adjust as desired. Ladle soup into bowls and garnish each with cheese. Season with salt and pepper and serve.