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Broccoli Cheddar Soup

Dozens of broccoli florets gently simmer in a base with sautéed sweet onion and carrots, half and half, milk and chicken stock. Savory herbs and spices deliver a light touch of seasoning then handfuls of white cheddar melt into the mix.
Cook Time 1 hour
Course Soups and Stews
Servings 4 to 6 servings

Equipment

  • Large stockpot

Ingredients
  

  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium sweet onion, small chopped, about 1 cup
  • 1 teaspoon chopped garlic
  • 4 tablespoons flour
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 cups chicken stock
  • 1 teaspoon concentrated chicken base, such as Better Than Bouillon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon dry mustard
  • Zest of 1 lemon, about ½ teaspoon
  • 1 bay leaf
  • 1 cup milk
  • 2 cups half and half, divided
  • 5 cups broccoli florets, about 3 large heads
  • 3 cups shredded white cheddar cheese, medium sharpness, plus extra for serving – about 10-ounces
  • Strips of seared prosciutto or crispy bacon for serving, optional

Instructions
 

  • Melt 2 tablespoons of the butter with the olive oil in a large stockpot over medium heat. Add the chopped onions and carrots and sauté until very tender, about 10 to 12 minutes. Stir in the chopped garlic and sauté for an additional 3 minutes.
  • Toss in the remaining 2 tablespoons of butter. When the butter has melted add the flour, stirring to blend into the vegetables then add the kosher salt and pepper.
  • Pour in the chicken stock, stirring until smooth and well blended.
  • Add the chicken base, nutmeg, dry mustard, lemon zest and the bay leaf. Simmer for about 10 minutes to thicken slightly.
  • Pour in 1 cup of the half and half plus the milk. Add the broccoli, nestling into the soup base. Reduce the heat to medium-low, cover the pan and cook for 30 minutes or until the broccoli is tender, stirring occasionally.
  • Reduce the heat to low, pour in the remaining cup of half and half and blend in the cheese. Stir until the cheese has completely melted into the soup.
  • To serve, top with searing prosciutto or crispy bacon and a touch of extra cheese.