Broccoli Cheddar Soup

Ingredients

• 3 tablespoons unsalted butter
• 1 whole medium yellow onion
• 3 whole garlic cloves
• 2 tablespoons all-purpose flour
• 4 cups low-sodium vegetable broth
• 1 cup whole milk
• 1.25 pounds fresh broccoli florets
• 2 cups sharp cheddar cheese, finely shredded
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (optional garnish)

Instructions

1. 1

   Peel and dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 3 garlic cloves. Cut 1.25 pounds of fresh broccoli into bite-sized florets (about 1.5 inches), setting aside any tender stems for the soup — peel the stems and cut them into 1/2-inch rounds. Measure out 4 cups of low-sodium vegetable broth and 1 cup of whole milk.

2. 2

   Melt 3 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat. Once foaming, add the diced onion and cook, stirring occasionally, until completely softened and translucent, about 5-6 minutes. The onion should smell sweet and tender — there should be no bite when you taste a piece.

3. 3

   Add the minced garlic and stir constantly for 30 seconds to 1 minute, until fragrant. You should smell a pungent, toasted garlic aroma — this opens up the flavor.

4. 4

   Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic. Stir constantly for 1-2 minutes to create a light roux — this thickens the soup and removes the raw flour taste. The mixture should look like wet sand.

5. 5

   Slowly pour in 4 cups of low-sodium vegetable broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 2-3 minutes until slightly thickened.

6. 6

   Add all the broccoli florets and stems to the pot. Return to a gentle simmer and cook, uncovered, until the broccoli is fork-tender, about 8-10 minutes. The florets should break easily when you press them with a spoon.

7. 7

   Reduce the heat to medium-low and stir in 1 cup of whole milk. Pour in 2 cups of finely shredded sharp cheddar cheese in several handfuls, stirring after each addition until completely melted and smooth. Do not boil — keep the heat at medium-low so the cheese incorporates silkily without breaking or separating.

8. 8

   Taste the soup and season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Adjust seasoning to your preference — you want a savory, cheesy broth that doesn't overpower the mild broccoli.

9. 9

   Ladle the soup into bowls and garnish with 1 teaspoon of fresh thyme leaves if desired. Serve immediately while hot and creamy.

Tools you’ll need

• large heavy-bottomed pot
• wooden spoon or heat-resistant spatula
• whisk
• cutting board
• chef's knife
• measuring cups
• measuring spoons
• ladle
• grater or microplane (for cheese shredding)

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min