Target: 6 × 4 inches · landscape

Broccoli Cheddar Soup

45 min · 6 servings

Ingredients

□ 2 tbsp unsalted butter

□ 1 medium yellow onion, finely diced

□ 1 medium carrot, finely diced

□ 3 garlic cloves, minced

□ 1/4 cup all-purpose flour

□

□ 3 cups broccoli florets with peeled, chopped stems

□ 2 cups whole milk

□ 8 oz sharp cheddar, freshly grated

□ 1 tsp kosher salt, plus black pepper to taste

1. Dice the vegetables. Soften onion and carrot in butter with salt until translucent.

2. Cook garlic and flour into a nutty roux. Gradually whisk in stock, then milk, and simmer gently.

3. Simmer broccoli until stems are tender. Pulse-blend only part of the soup for a velvety, chunky base.

4. Off heat, melt in cheddar by handfuls. Adjust with milk or gentle heat, add pepper, and serve with crusty bread.

Cook’s note: Keep the soup off the heat while adding cheddar to prevent a grainy or broken texture.