American
Broccoli Cheddar Soup
Fresh broccoli stems and florets simmer with onion and carrot in a velvety broth, then sharp cheddar melts in off heat for a smooth, savory finish.
4 servings · 20 minutes prep · 35 minutes cook
Ingredients
Vegetable Base
- 1 1/4 pounds broccoli, stems peeled and diced; florets cut small
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 large carrot, finely diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
Broth and Cheese
- 2 cups whole milk
- 3 cups low-sodium vegetable broth
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 8 ounces sharp cheddar, finely grated
- 2 teaspoons fresh lemon juice
Directions
Prepare the Broccoli Base
- Set aside 2 cups of small broccoli florets. Melt the butter in a Dutch oven over medium. Add all remaining broccoli, including the diced stems and any non-reserved florets, with the onion, carrot, and half the salt; cook 7 minutes. Add the garlic for 30 seconds.
- Stir in the flour and cook 2 minutes. Whisk in the milk a little at a time, then the vegetable broth. Add the remaining salt, pepper, and nutmeg.
Simmer and Blend
- Bring just to a simmer and cook 10 minutes, stirring often, until the diced stems are tender and the broth coats the spoon. Add the reserved florets and simmer 7 to 9 minutes, until bright and tender.
- Transfer 2 cups soup to a heatproof measure. Blend the soup remaining in the pot with an immersion blender until mostly smooth, keeping the head submerged. Stir the reserved chunky portion back in.
Melt the Cheddar and Serve
- Remove the pot from heat and cool for 2 minutes. Add the cheddar by small handfuls, stirring until each addition disappears before adding more.
- Stir in the lemon juice. Taste, thin with warm broth if needed, and ladle into warm bowls immediately. Keep below a simmer during service.
