- 1 + 4 tablespoons unsalted butter divided
- 1 medium sweet yellow onion diced small
- 1 clove garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups low-sodium vegetable stock (chicken stock may be substituted)
- 2 cups half-and-half*
- 2 to 3 cups broccoli florets diced into bite-size pieces (+ 1 cups stems, optional)
- 2 large carrots (trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch)
- 3/4 teaspoon salt or to taste
- 3/4 teaspoon freshly ground black pepper or to taste
- 1/2 teaspoon smoked paprika or regular paprika (optional and to taste)
- 1/2 teaspoon dry mustard powder (optional and to taste)
- pinch cayenne pepper (optional and to taste (doesn’t make soup spicy and serves to enhance flavor))
- 8 ounces block extra-sharp cheddar cheese (+ garnish)
- 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.
- Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
- In a large heavy-bottom pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half-and-half, whisking constantly.
- Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.
- While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. Stir to combine.
- Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.
- While soup simmers, grate the cheese. It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. Serve immediately.
- Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave.
Source: Averie Cooks