Broccoli Cheddar Soup

This is the soup you order in a bread bowl and then think about for days afterward. Thick, velvety, and loaded with sharp cheddar, it’s pure cold-weather comfort and it’s entirely doable on a weeknight.

The two things that separate great broccoli cheddar soup from a grainy disappointment: grate your own cheese, and melt it gently off the heat. Get those right and you’ll have a smooth, glossy pot of it. A crusty roll for dunking is mandatory.

Ingredients

• 4 tbsp butter
• 1 onion, diced
• 1/4 cup all-purpose flour
• 3 cups chicken or vegetable broth
• 2 cups milk
• 4 cups broccoli florets, chopped
• 1 carrot, grated
• 2 1/2 cups sharp cheddar cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Melt the butter in a large pot over medium heat and sauté the diced onion until soft, about 5 minutes.
2. Sprinkle in the flour and cook, stirring constantly, for 1–2 minutes to form a paste.
3. Slowly whisk in the broth and milk, a little at a time, until smooth.
4. Add the broccoli and grated carrot, then simmer 15–20 minutes, until the vegetables are tender.
5. Reduce the heat to low and stir in the grated cheddar a handful at a time, until fully melted and smooth.
6. Season with salt and pepper. For a smoother soup, blend part of it before adding the cheese.
7. Serve hot, ideally in a bread bowl.

Equipment

• Large soup pot
• Whisk
• Box grater