📝 About This Recipe
This isn't just a soup; it’s a warm embrace in a bowl, combining the earthy goodness of fresh broccoli with the sharp, sophisticated tang of aged white cheddar. We’ve elevated this classic comfort food by creating a rich, silk-like texture through a traditional roux and a touch of nutmeg for aromatic depth. Perfect for chilly evenings, this vegetable-forward masterpiece balances indulgence with the vibrant nutrients of garden-fresh florets.
🥗 Ingredients
The Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 Yellow Onion (small, finely diced)
- 2 medium Carrots (peeled and matchstick-cut or grated)
- 3 cloves Garlic (minced)
The Base and Body
- 1/4 cup All-Purpose Flour (to create the roux)
- 2 cups Chicken or Vegetable Stock (low-sodium)
- 2 cups Half-and-Half (can substitute with 1 cup heavy cream and 1 cup whole milk)
- 1 pound Fresh Broccoli (cut into very small bite-sized florets; stems peeled and diced)
Seasonings and Cheese
- 8 ounces Sharp White Cheddar Cheese (freshly grated from a block)
- 1/2 teaspoon Dijon Mustard (to enhance the cheese flavor)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- to taste Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat until it begins to foam slightly.
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2
Add the diced onions and sauté for 4-5 minutes until translucent and soft, but not browned.
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3
Stir in the minced garlic and grated carrots. Cook for another 2 minutes until the garlic is fragrant and carrots have softened slightly.
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4
Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the 'raw' flour taste; the mixture should look like a thick paste.
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5
Slowly pour in the stock, whisking continuously to ensure no flour lumps remain. The mixture will begin to thicken almost immediately.
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6
Gradually whisk in the half-and-half. Bring the liquid to a very gentle simmer—do not let it reach a rolling boil, as this can break the cream.
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7
Add the chopped broccoli florets and diced stems. Stir to submerge them in the liquid.
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8
Reduce heat to low, cover the pot, and let simmer for 12-15 minutes, or until the broccoli is tender enough to be pierced easily with a fork.
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9
Stir in the Dijon mustard, nutmeg, smoked paprika, salt, and black pepper.
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10
Optional Texture Step: If you prefer a smoother soup, use an immersion blender to pulse the soup 3-4 times. Don't over-blend; you want some visible broccoli texture.
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11
Turn off the heat completely. This is crucial to prevent the cheese from becoming grainy or oily.
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12
Add the grated cheddar one handful at a time, stirring gently until completely melted and the soup is silky smooth.
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13
Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately while hot.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. If the soup is too thick, thin it out with an extra splash of stock or milk until your desired consistency is reached. To keep the broccoli vibrant green, don't overcook it during the simmering stage; 15 minutes is usually the maximum. Adding the cheese off the heat is the secret to a professional, non-grainy texture. For a vegetarian version, ensure you are using a high-quality vegetable stock and a vegetarian-friendly rennet cheddar.
🍽️ Serving Suggestions
Serve inside a hollowed-out sourdough bread bowl for the ultimate bistro experience. Pair with a crisp, green side salad tossed in a lemon vinaigrette to cut through the richness. A glass of chilled Chardonnay or a dry Hard Cider complements the sharp cheddar perfectly. Top with extra grated cheese and a few homemade garlic butter croutons for added crunch. Garnish with a pinch of fresh chives or scallions for a pop of color and onion brightness.