Broccoli Cheddar Soup

Ingredients

• 1 tbsp olive oil
• ~3/4 cup diced carrot
• ~3/4 cup diced onion
• 2 tsp minced garlic
• ~6 cups coarsely chopped broccoli
• ~2 cups chopped baby gold potatoes
• 4 1/2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper
• ~1 cup freshly shredded sharp Cheddar cheese
• 3/4 cup half-and-half or heavy cream
• 1/4 tsp ground mustard

Sauté the Aromatics

In a large pot over medium-high heat, add the olive oil. Sauté the onion and carrot for ~4 minutes, or until softened. Stir in the garlic and cook for an additional ~30 seconds until fragrant.

Simmer the Soup

Add the broccoli, potatoes, chicken broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium, cover, and cook for ~20 minutes, or until the vegetables are tender enough to be easily pierced with a fork.

Blend and Finish the Soup

Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, you can blend it in batches in a regular blender.

Return the soup to the pot if necessary and stir in the half-and-half. Add the cheese in handfuls, stirring between each addition until it has completely melted. Stir in the ground mustard powder.

Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls and serve.

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Broccoli Cheddar Soup

This soup gets its smooth, velvety texture from blending the cooked vegetables until completely puréed – this step ensures that the potatoes and broccoli break down and thicken the broth without the need for a roux.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

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Ingredients

• 1 tbsp olive oil
• ~3/4 cup diced carrot
• ~3/4 cup diced onion
• 2 tsp minced garlic
• ~6 cups coarsely chopped broccoli
• ~2 cups chopped baby gold potatoes
• 4 1/2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper
• ~1 cup freshly shredded sharp Cheddar cheese
• 3/4 cup half-and-half or heavy cream
• 1/4 tsp ground mustard

Method

• Heat olive oil in large pot over medium-high heat.
• Sauté onion and carrot 4 minutes until soft.
• Add garlic, cook 30 seconds until fragrant.
• Add broccoli, potatoes, broth, salt, and pepper.
• Bring to boil, reduce heat, cover and simmer 20 minutes until vegetables are tender.
• Blend soup until smooth with immersion blender.
• Stir in half-and-half.
• Add cheddar cheese gradually, stirring until melted.
• Mix in ground mustard.
• Season to taste with salt and pepper.

Notes

For thicker soup, use heavy cream instead of half-and-half.