Broccoli Cheddar Soup

Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 1/4 cup all-purpose flour
• 2 cups low-sodium vegetable broth
• 2 cups whole milk
• 1 cup half-and-half
• 4 cups small broccoli florets
• 1 large carrot, grated
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups freshly shredded sharp cheddar

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Melt the butter in a heavy pot over medium heat, add the onion, and cook for 5 to 6 minutes until soft and translucent without browning the butter.
2. Step 2.Sprinkle the flour evenly over the onions and whisk for 1 to 2 minutes until the mixture bubbles and loses its raw flour aroma while remaining light in color.
3. Step 3.Pour in the vegetable broth a little at a time while whisking constantly, then add the milk and half-and-half and continue whisking until completely smooth.
4. Step 4.Add the broccoli, grated carrot, garlic powder, salt, and pepper, then bring the soup to a very gentle simmer rather than a rapid boil.
5. Step 5.Reduce the heat to medium-low, cover partially, and cook for 15 minutes until the broccoli stems are tender when pierced but the florets still hold their shape.
6. Step 6.For a thicker texture, briefly press a few broccoli pieces against the side of the pot with a spoon while keeping most florets whole and recognizable.
7. Step 7.Turn the heat to its lowest setting and add the cheddar in small handfuls, stirring until each portion melts before adding the next so the soup stays creamy.
8. Step 8.Taste for seasoning and serve promptly, avoiding further boiling, with crusty bread or a sandwich while the cheese sauce remains smooth and glossy.