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Broccoli Cheddar Soup
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Course: Soup
Cuisine: American
Ingredients
  • 1 T. plus 4 T. unsalted butter divided
  • 1 medium sweet yellow onion cut in small dice
  • 1 garlic clove minced finely
  • 1/4 C. all-purpose flour
  • 2 C. vegetable stock
  • 2 C. half and half
  • 3 C. broccoli florets diced into bite-size pieces
  • 2 large carrots peeled and sliced into thin rounds
  • 3/4 t. salt or to taste
  • 3/4 t. freshly ground black pepper or to taste
  • 1/2 t. smoked paprika or regular paprika
  • 1/2 t. dry mustard powder optional or to taste
  • pinch of cayenne pepper optional
  • 6 ounces grated high quality extra-sharp cheddar cheese reserve some for the garnish
  • Chopped parsley for garnish
Instructions
  1. Melt 1 T. butter in a saucepan and sauté onion over medium heat for about 4 minutes. You want the onion to be lightly browned and translucent. Stir this mixture while the onion sautés to prevent the onion from burning.
  2. Add the minced garlic and cook briefly (about 30 seconds). Stir while you cook the garlic to be sure that it doesn't burn. Burned garlic will give your soup an unpleasant bitter taste. Set the onion/garlic mixture aside while you prepare the rest of the soup.
  3. Melt 4 T. of butter in a large soup pot. When the butter is bubbling, whisk in the flour. Continue to whisk the flour until the mixture is thickened. The flour/butter mixture will brown a bit but you don't want it to overcook and take a really brown color. (This flour and butter mixture is a thickening roux.)
  4. Whisk the vegetable stock into the flour roux, whisking constantly. Whisk in the half and half. Simmer this mixture for 15-20 minutes. You want the roux to cook down a bit and to thicken.
  5. While your roux mixture is cooking, chop your vegetables. Then, when the roux has cooked for 15-20 minutes, add the broccoli, carrots, and the onion/garlic mixture.
  6. Add the seasonings: salt, pepper, paprika, optional dry mustard powder and the optional cayenne. Stir to combine.
  7. Continue to simmer your soup for 20 to 25 minutes, whisking occasionally to incorporate the "skin" that will form on the surface.
  8. Grate cheese and stir it into the soup, reserving some of the cheese to garnish the individual bowls of soup when you serve it to your guests. Sprinkle some chopped parsley over the finished dish. (If your soup is too thick, thin it with a bit more half and half or broth.)