Ingredients (~6 servings)
- 4 1/2 tablespoons unsalted butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 1/2 cups chicken or vegetable stock
- 4 1/2 cups chopped broccoli florets
- 1 1/2 large carrots, grated
- 6 ounces Colby Jack cheese, grated
- 6 ounces sharp cheddar cheese, grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for ~5-7 minutes, until it softens and becomes translucent.
Add the minced garlic and cook for another minute until you can smell it.
Make the Roux and Soup Base
Sprinkle the flour over the cooked onions and garlic. Stir constantly for ~2 minutes to cook out the raw flour taste. This mixture is your roux, which will thicken the soup.
Slowly whisk in the milk, a little at a time, to create a smooth paste. Once all the milk is incorporated, gradually whisk in the heavy cream and then the chicken or vegetable stock.
Add the salt, pepper, paprika, cayenne, and thyme. Continue to stir as the soup begins to thicken.
Simmer the Vegetables
Add the chopped broccoli and grated carrots to the pot. Bring the soup to a simmer over medium heat, then reduce the heat to low. Let it cook for ~15-20 minutes, stirring occasionally, until the broccoli is tender.
Be careful not to let the soup boil, as it can scorch on the bottom.
Finish with Cheese
Once the vegetables are cooked, remove the pot from the heat.
Add the grated Colby Jack and sharp cheddar cheeses to the soup. Stir gently until all the cheese is melted and the soup is smooth.
Taste and adjust the seasoning if necessary.
Broccoli Cheddar Soup
Ingredients
- 4 1/2 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 1/2 cups chicken or vegetable stock
- 4 1/2 cups chopped broccoli florets
- 1 1/2 large carrots grated
- 6 ounces Colby Jack cheese grated
- 6 ounces sharp cheddar cheese grated
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
Instructions
- Melt butter in large pot over medium heat and cook onion until translucent, 5-7 minutes.
- Add garlic and cook 1 minute until fragrant.
- Sprinkle flour over vegetables and cook 2 minutes, stirring constantly.
- Gradually whisk in milk, then cream and stock until smooth.
- Add salt, pepper, paprika, cayenne, and thyme.
- Stir in broccoli and carrots, bring to simmer.
- Reduce heat to low and cook 15-20 minutes until broccoli is tender.
- Remove from heat, add both cheeses and stir until melted.
