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Broccoli Cheddar Soup

Creamy broccoli cheddar soup in a bowl, topped with crunchy golden croutons, perfect for a cozy lunch or dinner
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 4 tablespoons salted butter
  • 1 cup chopped yellow onion, (about 1 small)
  • 1 large carrot, grated
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon mustard powder
  • ¼ teaspoon ground nutmeg
  • 2 cups whole milk or half-and-half
  • 2 cups chicken or vegetable stock
  • 4 cups chopped broccoli, (from 1 large crown)
  • ½ cup freshly grated Parmesan Cheese
  • 8 ounces shredded extra-sharp cheddar cheese, (about 2 cups)
  • Freshly cracked black pepper, to taste
  • Croutons,, store-bought or homemade, for serving (optional)

Method

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring until fragrant, 1 to 2 minutes. Sprinkle in the flour, salt, mustard powder, and nutmeg. Cook, whisking, until a paste forms, 1 to 2 minutes. Slowly whisk in the milk and cook, whisking continuously, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat, then add the stock. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) 
  2. Stir in the broccoli. Return the pot over medium-low heat and simmer until the broccoli is tender, about 20 minutes. Stir in the Parmesan and half of the cheddar until melted, then add the remaining cheddar and stir until the soup is creamy. Taste and season with salt and pepper. 
  3. Serve topped with croutons if using.