Broccoli Cheddar Soup

By: JESSICA RHOADES

Staff Writer

Broccoli Cheddar soup has always been a favorite, especially in the colder months. It’s simple and easy to change up. It only takes 45 minutes to make. 

Ingredients

• 1 large head or two small heads of broccoli (a little more than 1 pound), chopped into florets and stems
• 1/4 cup unsalted butter
• 1/2 medium white onion, chopped
• 1 small carrot, grated
• 1/4 cup all-purpose flour
• 1 quart vegetable(or chicken) stock
• 2 cups whole milk
• 8 ounces of cheddar cheese, grated
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper 

Step 1. Blanch the Broccoli 

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. 

Step 2. Cook Onions and Carrots 

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. 

Step 3. Cook The Soup 

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 the soup up to a low simmer. Add milk and the blanched broccoli (except what you’re saving for the topping). Simmer for about 10 minutes over low heat. 

Step 4. Puree Soup 

Blend with an immersion blender, or let the soup cool until no longer steaming and blend in batches in a blender. (If using a standing blender, be careful to let the soup cool a bit, and do not overfill the blender to avoid splattered hot soup!) 

Step 5. Season to Taste and Serve 

Add the grated cheese, salt, and pepper to the pureed soup and stir over low heat until the cheese has melted. Taste the 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.