Ingredients

The following ingredients have 4 Servings
  • 2 ounces unsalted butter
  • 1/2 medium yellow onion, (chopped)
  • 1 cup diced carrot
  • 3 cloves garlic, (minced)
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt, (divided )
  • 4 cups reduced-sodium chicken stock ((use vegetable stock for a vegetarian soup))
  • 2 cups half-and-half
  • 4 cups roughly chopped broccoli florets ((see notes))
  • 1 1/2 teaspoons ground black pepper, (divided)
  • 4 cups freshly shredded sharp cheddar cheese ((see notes))

Instruction

  • Melt the butter in a large Dutch oven or stockpot over medium-high heat. Add the onion and carrots, and cook until the onions are translucent (approximately 5 minutes). Add the garlic and cook for an additional 30-60 seconds. Add the flour and stir to coat. Continue cooking for approximately 3 minutes, stirring periodically, to cook out the flour taste.
  • Stir in 1 teaspoon of salt, the stock and half-and-half. Bring to a simmer and cook until the soup has thickened, about 10 minutes. Add the broccoli and simmer until crisp-tender, about 5 minutes. Remove from the heat.
  • Add 1 teaspoon of pepper and sprinkle in cheese by the handful, stirring. Allow the cheese to melt before adding more. (Note: it’s important to do this off the burner, since too much heat can cause cheese to separate and become gritty). Taste for seasoning and add the remaining salt and pepper if desired.