Broccoli Cheddar Soup
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
- 1 stick unsalted butter 8 tablespoons, 4 ounces by weight
- 2 medium onions peeled and finely chopped
- 3 cloves garlic peeled and minced or pressed
- 1/2 cup all-purpose flour 2 1/8 ounces by weight
- 4 cups chicken broth or stock
- 2 broccoli crowns cut into small bite-sized pieces, no larger than can comfortably fit on a spoon
- 6 cups milk
- 1 cup coarsely shredded carrot
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard powder
- 1/4 teaspoon grated nutmeg
- 3-4 cups grated 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.
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