Broccoli Cheddar Soup

1. 1
   saute · ~6 min

   Sauté the aromatics.

   1.Melt 2 tbsp butter in a large pot over medium heat.

   2.Add diced onion and cook until softened and translucent (4-5 min).

   3.Add minced garlic and sauté until fragrant (1 min).

   TIPDon't let the garlic brown — it turns bitter. Keep the heat medium.
2. 2
   saute · ~2 min

   Make the roux.

   1.Sprinkle 3 tbsp flour over the onion mixture.

   2.Whisk continuously and cook for 2 minutes to cook out the raw flour taste.

   TIPCooking the flour properly prevents a pasty taste in the final soup.
3. 3
   simmer · ~18 min

   Add liquids and broccoli. Simmer until tender.

   1.Slowly pour in 2 cups warm milk while whisking to prevent lumps.

   2.Add 2 cups water and stir to combine.

   3.Add broccoli florets and diced stems, plus 0.5 tsp salt.

   4.Bring to a gentle simmer, then reduce heat to low.

   5.Cook uncovered, stirring occasionally, until broccoli is fork-tender (15-18 min).

   TIPWarm the milk slightly before adding — cold milk can cause the roux to seize.
4. 4
   mix · ~1 min

   Blend part of the soup for a creamy texture.

   1.Use an immersion blender to partially blend the soup right in the pot.

   2.Leave plenty of visible broccoli pieces for texture — about half blended, half chunky.

   3.Alternatively, transfer 1-2 cups of soup to a blender, blend, and return to the pot.

   TIPA fully smooth soup loses the satisfying bite of broccoli. Keep some chunks.
5. 5
   mix · ~2 min

   Melt in the cheddar cheese.

   1.Remove the pot from heat. Let it cool slightly for 1 minute.

   2.Add the grated cheddar cheese in handfuls, stirring until fully melted and smooth.

   TIPAlways add cheese off the heat — high heat makes cheddar turn grainy and separate.
6. 6
   garnish · ~1 min

   Season and serve.

   1.Stir in a pinch of freshly ground black pepper and a pinch of nutmeg.

   2.Taste and adjust salt if needed.

   3.Ladle into bowls and serve hot.

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