Creamy, cheesy, velvety heaven in a bowl. I live for soup season all year long.
Time: 40 minutes
Cooking level: Easy
2-3 large heads Broccoli, cut into small florets (about 5 cups)
1 large Carrot, shredded on box grater
½ medium Onion, chopped
1 stalk Celery, minced
2 cloves Garlic, minced
2 cups Chicken Stock (low sodium)
½ cup Heavy Cream
1 cups Half and Half
2 cups Milk
¼ cup Butter (4 TBS)
5 TBS Flour
12 ounces Sharp Cheddar Cheese, grated (2 ½ cups)
3 tsp Dijon Mustard
2 tsp Worcestershire Sauce
½ tsp Onion Powder
¼ tsp dried Thyme
¼ tsp Nutmeg
1. Bring a large pot of water to a boil. Add a heavy pinch of salt, and drop broccoli florets into boiling water. Cook for 3-5 minutes until tender but still firm. Transfer to an ice bath to stop the cooking, drain, and pat dry. Wipe pot clean and set broccoli aside.
2. In the same pot over medium heat, melt butter and cook onion in butter until soft and translucent.
3. Add garlic and sauté for 1-2 minutes.
4. Sprinkle in flour and cook for 1-2 minutes, stirring frequently.
5. Slowly whisk in chicken stock, milk, half and half, and heavy cream.
6. Bring to a simmer (don’t boil) and cook until thickened, about 15 minutes, stirring frequently.
7. Whisk in mustard, Worcestershire sauce, nutmeg, and S&P to taste.
8. Remove soup from heat and add cheddar cheese in batches, whisking constantly until cheese is melted and well incorporated.
9. Stir in broccoli, serve into bowls, and top with more shredded cheese.