Creamy Broccoli Cheddar Soup
Don't use pre-shredded cheese; the anti-caking agents will make your soup grainy. Grating it yourself from a block is the only way to get a smooth texture. Also, kill the heat before you stir in the cheese to keep it from getting greasy.
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Ingredients
- 5 tbsp unsalted butter
- 1 large onion ~1.5 cups, finely chopped
- 2 medium carrots chopped
- 4 garlic cloves minced
- 5 tbsp all-purpose flour
- 4 cups low-sodium chicken broth
- 2.5 cups half-and-half
- 1 tsp kosher salt to start
- 1 tsp ground black pepper
- 5 cups chopped broccoli florets
- 10 oz sharp cheddar cheese freshly grated
Instructions
- Melt butter in large Dutch oven over medium heat.
- Cook onion and carrots 5-8 minutes until softened.
- Add garlic, cook 1 minute until fragrant.
- Sprinkle flour over vegetables, stir 1 minute.
- Gradually whisk in chicken broth until smooth, then stir in half-and-half, salt, and pepper.
- Bring to gentle simmer.
- Add broccoli, reduce heat to low, cook 10-15 minutes until tender, stirring frequently.
- Remove from heat, stir in cheddar until melted and smooth.
- Season to taste with additional salt and pepper.
Notes
Use freshly grated cheese for best melting. Avoid boiling after adding dairy.