Better-Than-The-Mall Broccoli Cheddar Soup
A thick, rich, and creamy one-pot soup that beats the restaurant version. Made with a golden roux, fresh broccoli, and real sharp cheddar for the ultimate comfort food experience.
Ingredients
- 1 tbsp Unsalted butter for browning onions
- 1/2 medium White onion chopped
- 1/4 cup Unsalted butter for roux
- 1/4 cup All purpose flour
- 3 cups Half-and-half
- 3 cups Chicken stock
- 2 cups Fresh broccoli cut into small bite size pieces
- 1 cup Shredded carrots
- 1/2 tsp Nutmeg the secret booster
- 3 cups Sharp cheddar grated from a block
- Salt and pepper to taste
Instructions
- Melt 1 tablespoon of butter in a pot. Sauté chopped onions until soft and translucent. Remove onions and set aside on a plate.
- In the same pot, melt 1/4 cup of butter. Whisk in 1/4 cup of flour and cook for 3-4 minutes until golden and nutty smelling to create the roux.
- Slowly pour in half-and-half and chicken stock while whisking constantly to avoid lumps. Let simmer for 20 minutes until it thickens.
- Add broccoli, carrots, and the cooked onions. Reduce heat to medium-low and simmer for 25 minutes until the broccoli is soft.
- Stir in nutmeg, salt, and pepper. Add the grated cheddar cheese and stir until perfectly melted and smooth. (Optional: use a blender for a smoother texture).
Notes
Avoid bagged shredded cheese; the potato starch coating creates a grainy texture. For the best results, grate a block of sharp cheddar yourself. Keep the heat low when adding cheese to prevent the soup from separating.