Broccoli Cheddar Soup 🥦🧀

Ingredients

• 4 tablespoons butter
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 4 cups broccoli florets, chopped into bite-size pieces
• 1–2 large carrots, shredded or julienned
• 8 oz medium or sharp cheddar cheese, freshly shredded
• Salt, to taste
• Black pepper, to taste
• Small pinch of nutmeg, optional

Directions

• Melt the butter in a large pot or Dutch oven over medium heat.
• Add the diced onion and cook for 4–5 minutes, until softened and translucent.
• Add the garlic and cook for about 30 seconds, just until fragrant.
• Sprinkle in the flour and stir constantly for 1–2 minutes to cook out the raw flour taste.
• Slowly pour in the chicken broth, whisking as you go so the mixture stays smooth.
• Stir in the half-and-half and bring the soup to a gentle simmer. Do not let it boil.
• Add the broccoli and carrots. Reduce the heat to medium-low and simmer for 15–20 minutes, or until the vegetables are tender.
• Season with salt, black pepper, and a small pinch of nutmeg, if using.
• Remove the pot from the heat. Add the shredded cheddar a handful at a time, stirring until fully melted before adding more.
• Taste and adjust the seasoning. If you prefer a smoother soup, lightly mash some of the broccoli with a potato masher or blend a small portion and stir it back in.
• Serve hot with crusty bread, sourdough, or crackers.

Notes

• Freshly shredded cheese melts much better than pre-shredded cheese.
• Sharp cheddar gives the soup more flavor than mild cheddar.
• Keep the heat low once the cheese goes in to prevent it from becoming grainy.
• If the soup gets too thick, stir in a splash of broth or half-and-half.

Source

https://www.instagram.com/p/DctO6CQRrc_/