Ingredients (8 servings)
- 8 Tbsp (1 stick) unsalted butter, divided
- 1 1/2 medium yellow onions, diced
- 2 medium carrots, julienned
- 1 1/4 pounds fresh broccoli florets, cut small
- 1/3 cup all-purpose flour
- 2 2/3 cups half-and-half
- 2 2/3 cups low-sodium chicken broth
- 1/4 tsp freshly grated nutmeg
- 9 ounces sharp cheddar cheese, freshly grated
- Kosher salt and freshly ground black pepper, to taste
Sauté the Vegetables
In a large Dutch oven, melt 3 tablespoons of the butter over medium-low heat. Add the broccoli, onions, and carrots with a generous pinch of salt. Cover and cook for about 12 minutes, stirring occasionally, until the vegetables are tender.
Make the Soup Base
While the vegetables are cooking, gently warm the half-and-half and chicken broth in a separate saucepan over low heat.
Warming the liquids first helps the soup thicken more evenly and prevents the dairy from curdling.
Once the vegetables are tender, add the remaining 5 tablespoons of butter to the pot and stir until melted. Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste.
This mixture is called a roux, and it’s what will thicken the soup.
Slowly pour the warm half-and-half and broth mixture into the pot while stirring continuously to prevent lumps. Grate in the nutmeg.
Bring the soup to a simmer over medium-low heat and cook, uncovered, for 20-25 minutes, until it has thickened.
If you prefer smaller pieces of broccoli, you can use a potato masher to break them up directly in the pot.
Finish with Cheese
Turn off the heat and stir in about half of the grated cheddar cheese until it’s completely melted.
Adding the cheese off the heat prevents it from becoming grainy.
Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with the remaining cheddar cheese.
Simple Broccoli Cheddar Soup
Ingredients
Ingredients (8 servings)
- 8 Tbsp unsalted butter 1 stick, divided
- 1 1/2 medium yellow onions diced
- 2 medium carrots julienned
- 1 1/4 pounds fresh broccoli florets cut small
- 1/3 cup all-purpose flour
- 2 2/3 cups half-and-half
- 2 2/3 cups low-sodium chicken broth
- 1/4 tsp freshly grated nutmeg
- 9 ounces sharp cheddar cheese freshly grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Melt 3 tablespoons butter in Dutch oven over medium-low heat.
- Add broccoli, onions, carrots and salt. Cover and cook 12 minutes until tender, stirring occasionally.
- Meanwhile, warm half-and-half and broth in separate pan over low heat.
- Add remaining 5 tablespoons butter to vegetables, stir until melted.
- Sprinkle flour over vegetables, stir constantly 2-3 minutes.
- Gradually pour in warm liquid mixture while stirring. Add nutmeg.
- Simmer uncovered 20-25 minutes until thickened.
- Turn off heat, stir in half the cheddar until melted.
- Season with salt and pepper. Serve topped with remaining cheese.
