Broccoli Cheddar Soup
Creamy, cheesy broccoli cheddar soup with tender broccoli and carrot, made from scratch with a butter and flour base and sharp cheddar.
What you'll need
- 0.25 cup butter
- 1 large onion, chopped
- 0.25 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 0.25 teaspoon ground nutmeg
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2.5 cups shredded sharp cheddar cheese (about 8 ounces), plus more for topping
- kosher salt and freshly ground pepper
- 4 small sourdough bread rounds, hollowed out, for bread bowls
How to make it
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook about 5 minutes, until soft.
Whisk in the flour and cook 3 to 4 minutes, until golden. Slowly whisk in the half-and-half until smooth, then add the broth, bay leaves and nutmeg, with salt and pepper. Bring to a simmer.
Turn the heat to medium-low and simmer uncovered about 20 minutes, until the soup thickens.
Stir in the broccoli and carrot and simmer about 20 minutes, until very tender. Remove the bay leaves.
Puree the soup in batches in a blender, or use an immersion blender in the pot, until smooth with a few flecks of vegetable left. Be careful blending hot liquid.
Return the soup to the pot over medium heat and whisk in the cheese until melted, adding up to 3/4 cup water if it is too thick. Taste and season, then serve in bowls or bread bowls with extra cheese on top.
Chef's secrets
Shred the cheddar from a block; pre-shredded cheese has coatings that keep it from melting smoothly.
Add the cheese over gentle heat and do not boil afterward, so it stays silky.
Serve with crusty bread if you are skipping the bread bowls.
Good to know
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat gently on low, stirring, until steaming hot (165 degrees F); do not boil. Cream-based soups do not freeze well.
Make the soup through step 5 up to 2 days ahead. Reheat gently and whisk in the cheese just before serving.
