Ingredients
- 1/2 stick (4 tbsp) unsalted butter
- 1 medium onion, diced (~1 cup)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 2 cups half-and-half
- 2 large heads of broccoli, cut into florets
- 2 carrots, shredded
- 2 teaspoons Diamond Crystal Kosher Salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 8 oz sharp cheddar cheese, grated
Start by Cooking the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook for ~5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until you can smell it.
Make the Roux to Thicken the Soup
Sprinkle the flour over the cooked onions and stir constantly for ~2 minutes. You’re cooking out the raw flour taste; it should form a paste and smell slightly nutty.
Build the Soup Base
While whisking, slowly pour in the chicken stock. Adding it gradually prevents the roux from clumping.
Once the stock is incorporated, stir in the half-and-half, broccoli florets, shredded carrots, salt, pepper, and cayenne.
Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for ~15-20 minutes, or until the broccoli is easily pierced with a fork.
Melt the Cheese and Serve
Turn the heat down to the lowest setting. This is important to prevent the cheese from seizing.
Add the grated sharp cheddar a handful at a time, stirring until each addition is fully melted before adding the next.
Once all the cheese is melted and the soup is smooth, taste it and adjust with more salt if needed. Serve immediately.
Broccoli Cheddar Soup
Ingredients
- 1/2 stick 4 tbsp unsalted butter
- 1 medium onion diced (~1 cup)
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups chicken stock
- 2 cups half-and-half
- 2 large heads of broccoli cut into florets
- 2 carrots shredded
- 2 teaspoons Diamond Crystal Kosher Salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 8 oz sharp cheddar cheese grated
Instructions
- Melt the butter in a large Dutch oven over medium heat.
- Add the onion and cook for 5-7 minutes until translucent, stirring occasionally.
- Add garlic and cook for 1 minute until fragrant.
- Sprinkle flour over onions and stir constantly for 2 minutes until paste forms and smells nutty.
- Gradually whisk in chicken stock until smooth.
- Stir in half-and-half, broccoli florets, carrots, salt, pepper, and cayenne.
- Bring to a simmer, reduce heat to low, cover and cook 15-20 minutes until broccoli is tender.
- Reduce heat to lowest setting and gradually stir in cheddar cheese by the handful until fully melted.
- Taste and adjust salt if needed, then serve hot.
