Cheese Broccoli Soup

By Nanatimesthree

Ingredients

• 1 tablespoon plus 4 tablespoons unsalted butter, divided
• 1 small/medium sweet yellow onion, diced small
• 1 clove garlic, peeled and minced finely
• 1/4 cup flour
• 2 cup vegetable or chicken stock
• 2 cups half-and-half
• 2 to 3 cups broccoli florets, diced into bite-sized pieces (add more if desired)
• 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th of an inch
• 3/4 teaspoon salt, or to taste
• 3/4 teaspoon pepper, or to taste
• 1/2 teaspoon paprika, smoked or regular
• 1/2 teaspoon dry mustard powder
• Pinch of cayenne pepper
• 8 ounces shredded high quality extra-sharp cheddar cheese

Details

Servings 4
Preparation time 90mins

Preparation

Step 1

1. In a small saucepan, add 1 tablespoon butter, the diced onion, and saute over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

2. Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.

3. In a large heavy-bottom pot (Dutch oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes. Whisk constantly until flour is thickened.

4. Slowly add the vegetable or chicken stock, whisking constantly.

5. Slowly add the half-and-half, whisking constantly.

6. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently.

7. While mixture is simmering, chop the broccoli and carrots. After the 15 or 20 minutes is up, add the broccoli, carrots, and the onion and garlic you previously set aside.

8. Add the salt, pepper, paprika, dry mustard powder, and cayenne.

9. Allow soup to simmer over low heat for 20 to 25 minutes. Whisk intermittently.

10. While soup simmers, shred the cheese. It is important to use a high-quality cheese because the flavor of the soup depends on it. Do not use pre-shredded cheese as it is resistant to melting and won't incorporate well. After the 20 to 25 minutes of simmering, stir in the cheese until melted and incorporated fully, less than 1 minute.