Broccoli Cheddar Soup: A Creamy Comfort Food Classic

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Stir in the minced garlic and sauté for another minute until fragrant.

Step 2: Make the Roux

1. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux.
2. Cook the roux for 1-2 minutes, ensuring the flour is fully incorporated and slightly golden.

Step 3: Add the Liquid

1. Slowly whisk in the chicken or vegetable broth, followed by the milk and heavy cream.
2. Bring the mixture to a gentle simmer, stirring frequently to avoid lumps.

Step 4: Cook the Vegetables

1. Add the chopped broccoli and shredded carrots to the pot.
2. Simmer for 15-20 minutes, or until the vegetables are tender. Stir occasionally.

Step 5: Blend (Optional)

• For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture.
• If you prefer a completely smooth soup, blend it fully.

Step 6: Add the Cheese

1. Reduce the heat to low and slowly stir in the shredded cheddar cheese, one handful at a time.
2. Stir constantly until the cheese is fully melted and the soup is creamy.

Step 7: Season and Serve

1. Stir in the paprika and ground mustard (if using), and season with salt and pepper to taste.
2. Serve hot, garnished with extra shredded cheese, croutons, or a sprinkle of parsley.

Tips for Success

1. Use Fresh Cheddar: Grate your own cheddar cheese instead of using pre-shredded cheese, which contains anti-caking agents that may affect the soup’s texture.
2. Cut Broccoli Small: Smaller florets cook faster and blend better into the soup.
3. Don’t Overheat the Cheese: Adding cheese over low heat prevents it from curdling or becoming grainy.
4. Customize the Veggies: Add cauliflower, potatoes, or leeks for additional flavors and textures.