Ingredients
- 6 cups broccoli florets, chopped into bite-sized pieces
- ~1.5 cups shredded carrots
- 1 medium yellow onion, finely chopped
- 6 large garlic cloves, minced
- 6 tbsp unsalted butter
- 4-5 cups low-sodium chicken stock
- 1 1/2 cups half & half cream
- 6 tbsp all-purpose flour
- 1/2 cup grated parmesan cheese
- 3 cups sharp cheddar cheese, shredded
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 1/4 tsp nutmeg
Create the Roux and Aromatic Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for ~3-4 minutes until it begins to soften. Stir in the minced garlic, salt, pepper, paprika, and nutmeg, and cook for one minute more until fragrant.
Sprinkle the flour over the onions and stir constantly for ~1-2 minutes. This step is important to cook the raw taste out of the flour.
Simmer the Vegetables Until Tender
Slowly pour in 4 cups of the chicken stock while whisking continuously to prevent any lumps. Bring the mixture to a light simmer.
Add the broccoli florets and shredded carrots to the pot. Cover and let the soup simmer for ~10-15 minutes. The vegetables are ready when they are fork-tender.
Finish with Cream and Melted Cheese
Reduce the heat to low. Stir in the half & half cream.
Add the shredded cheddar and grated parmesan in handfuls, stirring gently after each addition until the cheese is completely melted and the soup is smooth. Do not let the soup boil after adding the cheese, as this can cause it to separate.
If the soup is thicker than you prefer, stir in the remaining cup of chicken stock. Taste and adjust with more salt if needed before serving.
Broccoli Cheddar Soup
Ingredients
- 6 cups broccoli florets chopped into bite-sized pieces
- ~1.5 cups shredded carrots
- 1 medium yellow onion finely chopped
- 6 large garlic cloves minced
- 6 tbsp unsalted butter
- 4-5 cups low-sodium chicken stock
- 1 1/2 cups half & half cream
- 6 tbsp all-purpose flour
- 1/2 cup grated parmesan cheese
- 3 cups sharp cheddar cheese shredded
- 3/4 tsp kosher salt
- 3/4 tsp black pepper
- 3/4 tsp paprika
- 1/4 tsp nutmeg
Instructions
- Melt butter in large pot over medium heat. Add onion and cook 3-4 minutes until softened.
- Add garlic, salt, pepper, paprika, and nutmeg. Cook 1 minute until fragrant.
- Sprinkle flour over onions and stir constantly for 2 minutes.
- Gradually whisk in 4 cups chicken stock until smooth. Bring to simmer.
- Add broccoli and carrots. Cover and simmer 10-15 minutes until vegetables are tender.
- Reduce heat to low. Stir in half & half.
- Gradually stir in cheddar and parmesan until melted and smooth.
- Add remaining stock if needed to thin. Adjust salt to taste.
