Broccoli Cheddar Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 large head or two small heads broccoli , chopped into florets and stems
1/4 cup unsalted butter
1/2 white onion, chopped
1 small carrot, peeled and grated
1/4 cup all-purpose flour
1 quart vegetable stock
2 cups whole milk
8 ounces cheddar cheese, grated
1 teaspoon salt
1/8 teaspoon fresh black pepper
Bread, for serving
Directions
Bring a large pot of water to a boil and add a few big pinches of salt. Add broccoli stalks and blanch for 2 to 3 minutes until they are bright green and fork tender, but still slightly crispy.
Drain broccoli. Scoop out and set aside about 1 cup of the florets for the topping.
Wipe out the pot, place over medium heat, and melt the butter. Once melted, add the onions and carrots, and cook until veggies soften, 4 to 5 minutes, stirring regularly.
Stir in the all-purpose flour. The flour will form a paste with the veggies. Cook for a minute or two to coat the vegetables, and then start to slowly pour in vegetable stock. Stir constantly as you pour in the stock to avoid lumps.
Once all the stock is added, bring soup up to a low simmer. Add milk and the blanched broccoli . Simmer for about 10 minutes over low heat.
Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender.
Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste soup and season with additional salt and pepper to your liking.
Ladle the soup into bowls and garnish with some reserved broccoli and extra cheese on top. Serve with bread.