Broccoli Cheddar Soup
Broccoli cheddar soup builds a creamy base by cooking onion in butter, forming a flour roux, and gradually whisking in milk and chicken stock before adding broccoli florets. Once the broccoli softens, sharp cheddar cheese is stirred in over low heat - high heat at this stage causes the cheese to seize and separate instead of melting smoothly. The cheddar's intense salty depth takes command of the soup while the broccoli contributes a vegetal freshness that prevents the richness from becoming monotonous. Blending only partially, leaving some florets intact, preserves a textural contrast between the creamy liquid and the tender green pieces. Served in a hollowed bread bowl, the crusty shell soaks up the soup and turns the dish into a complete, satisfying meal.
Adjust Servings
Instructions
- 1
Chop broccoli into small florets and finely dice onion.
- 2
Melt butter in a pot and saute onion until translucent.
- 3
Add flour and cook for 1 minute to form a roux.
- 4
Gradually whisk in milk and stock, add broccoli, and simmer for 12 minutes.
- 5
Lower heat and stir in cheddar until melted.
- 6
Season with salt and blend partially for your preferred texture.
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