There is really nothing more comforting than a bowl of soup on a cold winter day and this Broccoli Cheddar Soup is exceptionally good at the job. Creamy, rich, and distinctly cheesy, it doesn't skimp on tender broccoli and has gorgeous little flecks of sweet carrot hiding in it.
Ingredients
1stick unsalted butter8 tablespoons, 4 ounces by weight
2medium onionspeeled and finely chopped
3clovesgarlicpeeled and minced or pressed
1/2cupall-purpose flour2 1/8 ounces by weight
4cupschicken broth or stock
2broccoli crownscut into small bite-sized pieces, no larger than can comfortably fit on a spoon
6cupsmilk
1cupcoarsely shredded carrot
1tablespoonWorcestershire sauce
2teaspoonsground mustard powder
1/4teaspoongrated nutmeg
3-4cupsgrated Cheddar cheese
salt and pepper to taste
Instructions
In a large, heavy-bottomed stockpot or soup pot, melt the butter over low heat. Stir in the chopped onions and garlic and a pinch of salt and let it cook 'til the onions and garlic are tender and translucent around the edges, about 4 minutes.
Sprinkle the flour over the top and stir it in until evenly coating the onions and garlic then cook for 1 minute. Pour the chicken stock into the pan, raise the heat to high, and stir well until evenly combined. Add the broccoli in, stir well, and bring the mixture to a gentle boil. Boil for 3 minutes.
Lower the heat to medium and stir in the milk, carrot, Worcestershire sauce, mustard powder and grated nutmeg. Cook the mixture gently, lowering the heat if necessary to prevent boiling, until the broccoli is tender, but still has body. Remove the pan from the heat and stir in the cheese until it is fully melted into the soup. Taste and adjust with salt and pepper to your preference.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.