Creamy Broccoli Cheddar Soup

Ingredients

Instructions

0 of 7 steps complete

1. 1Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook 4–5 minutes until soft and translucent, then stir in the garlic for 30 seconds.
2. 2Sprinkle the flour over the onions and cook, stirring constantly, for 1–2 minutes until the roux is pale gold and smells slightly nutty.
3. 3Slowly whisk in the half-and-half, then the chicken broth, whisking constantly so no lumps form. Bring to a gentle simmer and cook 3–4 minutes until lightly thickened.
4. 4Stir in the broccoli, carrots, mustard powder, paprika, salt and pepper. Simmer gently, partially covered, for 15–20 minutes until the broccoli is very tender. Keep the heat low — boiling dairy can cause the soup to separate.
5. 5For a creamier texture, blend about a third of the soup with an immersion blender right in the pot, leaving plenty of florets whole. Alternatively, mash some broccoli against the side of the pot with a spoon.
6. 6Remove the pot from the heat and let it stop bubbling. Add the shredded cheeses a handful at a time, stirring until each addition melts completely before adding more. Adding cheese off the heat keeps the soup silky instead of grainy.
7. 7Taste and adjust the salt, then ladle into bowls. Serve with crusty bread for dipping. Refrigerate leftovers within 2 hours for up to 3 days and reheat gently over low heat, stirring often.