Broccoli Cheddar Soup

This rich and creamy broccoli cheddar soup is the perfect comfort food for a chilly day. The sharp cheddar adds depth and richness, while the longer caramelization of the onions brings out their natural sweetness and creates a more complex flavor base.

Equipment

• Le Creuset Dutch Oven (or large pot)
• Hand blender (immersion blender) or regular blender

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves, chopped
• ¼ cup all-purpose flour
• 2 cups whole milk or unsweetened almond milk
• 2 cups vegetable stock or chicken stock (low sodium recommended)
• 1 bay leaf
• 3 cups chopped broccoli florets
• 1 large carrot, julienned or finely chopped
• ½ teaspoon Dijon mustard
• Pinch of freshly grated nutmeg
• 12 ounces sharp yellow or white cheddar cheese, shredded (about 3 heaping cups)

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring occasionally, for 10 minutes, or until the onions are softened and nicely caramelized. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden.

Slowly pour in the milk, whisking continuously to prevent lumps. Add the stock, bay leaf, broccoli, carrot, and mustard and stir to combine. Bring to a simmer, then reduce heat and simmer for 15 to 20 minutes, or until the broccoli is tender.

Remove the bay leaf. Using a hand blender (immersion blender), blend about half of the soup mixture directly in the pot until smooth, leaving some chunks for texture. Alternatively, you can transfer about half of the soup mixture to a regular blender, blend until completely smooth, then return the blended mixture to the pot.

Remove the pot from the heat. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Stir in the nutmeg. Season to taste with additional salt and pepper if needed, and serve hot.