Broccoli Cheddar Soup
This is a straightforward, thick, and creamy soup. The foundation is a classic roux, which gives the soup its body. The most important part is how you add the cheese; adding it over high heat will cause it to break and become oily.
Ingredients
- 5 tbsp unsalted butter
- 1 medium yellow onion ~1 1/2 cups, diced
- 3 cloves fresh garlic minced
- 1/3 cup AP flour
- 1 quart chicken stock
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 medium heads of broccoli ~1 1/2 lbs, florets and stems separated
- 2 medium carrots shredded
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp dry mustard powder
- Pinch cayenne pepper
- 8 oz sharp yellow cheddar freshly grated
- 4 oz Gruyère cheese freshly grated
Method
- Cut broccoli florets into bite-sized pieces. Peel and dice stems.
- Melt butter in large Dutch oven over medium heat. Cook diced onion until translucent, 5-7 minutes.
- Add garlic, cook 1 minute.
- Stir in flour, cook 2 minutes until nutty.
- Gradually whisk in chicken stock, milk, and cream.
- Add broccoli stems, carrots, salt, pepper, mustard powder, and cayenne. Simmer 10-15 minutes.
- Add florets, simmer 5-7 minutes until tender-crisp.
- Remove from heat. Gradually stir in cheeses until melted.
- Season to taste and serve hot.
Notes
Add cheese off-heat to prevent separation.
Do not boil after adding cheese.