Broccoli Cheddar Soup
A thick, velvety soup of tender broccoli and sharp cheddar, built from butter, flour, milk and water. Cozy comfort food in about 35 minutes with a few simple ingredients.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Shred the cheese yourself from a block, because pre-shredded cheese has coating that keeps it from melting smoothly. Do not let the soup boil once the cheese goes in or it can turn grainy. Leftovers thicken in the fridge, so thin them with a splash of milk when reheating.
Method
-
Melt the butter in a large heavy pot over medium heat. Whisk in the flour and cook for , stirring, until it smells nutty and looks pale gold.
-
Slowly whisk in the milk, then the water, until smooth. Bring to a gentle simmer and cook for until slightly thickened.
-
Add the carrot, broccoli, nutmeg, salt and pepper. Cover and simmer over medium-low heat for , until the broccoli is very tender.
-
Use an immersion blender to blend about half the soup, leaving some small pieces of broccoli for texture.
-
Turn the heat to low and stir in the mustard. Add the cheddar a handful at a time, stirring until each addition melts before adding the next.
-
Taste and adjust the salt, then ladle into bowls and top with a little extra cheddar.
Tap a number to check off a step. Tap a green time to start a timer.
