Broccoli Cheddar Soup

Food

Audio By Carbonatix

Broccoli cheddar soup

Serves 4-6

Ingredients:

• 4 tablespoons unsalted butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 4 cups low-sodium chicken stock
• 1 tsp mustard powder
• 1 bay leaf
• Kosher salt and freshly ground pepper
• 4 cups (1 1/4lbs) broccoli florets and stems, chopped small
• 1 large carrot (about 6 ounces) chopped tiny (about 1 cup)
• 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

A few notes on making this:

• Don’t buy pre-shredded cheese for this—find a block of good cheddar and grate it yourself. It will melt much smoother and taste better.
• I like to add a bit of Parmesan into this soup as well—it adds a nutty depth of flavor to the soup. Start with 1/4 cup if desired and add more to taste.

Directions:

• Melt the butter in a large, heavy pot over medium heat.
• Add the onion and garlic and cook until tender, about 3 to 5 minutes.
• Stir in the flour and mustard powder and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
• Add the chicken broth, bay leaf, salt and pepper and bring to a simmer.
• Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
• Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes.
• Discard the bay leaf and adjust seasoning if needed, but be cautious with the salt because the cheese will add a bit.
• Puree the soup to your desired texture with an immersion blender. 
• Add cheese and whisk until melted, about 1 minute.
• serve with a sprinkling of cheddar and Parmesan, and sourdough bread.