Description
You know the broccoli cheddar soup you order in a bread bowl at restaurants and wish you could eat every day? Here is how to make it at home, thick, cheesy and loaded with tender broccoli, in about 55 minutes, and it is so incredibly tasty.
Ingredients
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, grated
- 3 garlic cloves, minced
- 1/4 cup (30 g) all-purpose flour
- 2 cups (480 ml) chicken or vegetable stock
- 2 cups (480 ml) whole milk
- 1/4 tsp freshly grated nutmeg
- 5 cups (about 350 g) small broccoli florets and chopped stems
- 1 cup (240 ml) half-and-half
- 3 cups (12 oz / 340 g) freshly grated sharp cheddar cheese
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
Instructions
Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Add the carrots and cook for 3 minutes, then the garlic for 1 minute.
Sprinkle in the flour and cook, stirring, for 1 minute. Slowly whisk in the stock, then the milk, and add the nutmeg. Bring to a gentle simmer and cook for 5 minutes, until slightly thickened.
Add the broccoli and simmer for 8 to 10 minutes, until tender.
Use an immersion blender to pulse the soup 3 or 4 times, leaving most of the broccoli in pieces.
Turn the heat to low. Stir in the half-and-half. Add the cheese a handful at a time, stirring until each addition melts. Season with the salt and pepper and serve.
Notes
- Leftovers keep 4 days in the fridge. Reheat gently over low heat and do not let it boil.
- For a bread bowl, hollow out a round loaf and toast it for 10 minutes at 400°F (200°C) before filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Comforting Soups
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Fat: 30 g
- Carbohydrates: 14 g
- Protein: 19 g