American · Free recipe
Broccoli and Sharp Cheddar Soup
Chopped broccoli stems and florets simmer in a thyme-scented broth that is thickened with a butter roux and finished with a generous handful of sharp cheddar. Partially blending keeps a few tender chunks while leaving the rest thick and creamy.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Method
-
Melt the butter in a large pot over medium heat and cook the onion and carrots for 6 minutes, until softened. Add the garlic and cook for 30 seconds.
-
Sprinkle in the flour and stir constantly for 2 minutes, until it smells nutty and coats the vegetables.
-
Slowly whisk in the broth, then the milk, making sure no lumps remain. Add the broccoli, thyme, and mustard powder.
-
Bring to a gentle simmer, not a boil, and cook for 15 to 18 minutes, stirring occasionally, until the broccoli is very tender.
-
Use an immersion blender to puree about half the soup, leaving some pieces of broccoli intact.
-
Take the pot off the heat and add the cheddar a handful at a time, stirring until each addition melts before adding more. Season with salt and pepper and serve.
Zest note from the test kitchen
Grate the cheddar from a block rather than using pre-shredded; the anti-caking starch on bagged cheese can leave the soup grainy instead of smooth.
