Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 cup Yellow Onion, finely diced
  • 1/2 cup Carrot, finely diced
  • 1/2 cup All-Purpose Flour
  • 4 cups Low-Sodium Chicken Stock (or Vegetable Stock)
  • 2 cups Whole Milk or Half-and-Half
  • 4 cups Fresh Broccoli Florets, small
  • 3 cups (packed) Sharp Mature Cheddar, freshly grated
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Pinch of Nutmeg or Cayenne Pepper (Optional)

Instructions:

  1. Prep Vegetables: Dice the onion and carrot very finely. Chop the broccoli into small, uniform florets. Grate the cheddar and set aside at room temperature.
  2. Sauté Aromatics: Melt the butter in the heavy-bottomed pot over medium heat. Add the diced onion and carrot. Sauté gently for 8–10 minutes until the vegetables are very tender and the onion is translucent, but not browned.
  3. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 2–3 minutes to cook out the 'raw' flour taste. The mixture (the roux) should look like wet sand.
  4. Add Stock: Gradually whisk in the cold chicken stock, a half-cup at a time, ensuring a smooth, lump-free mixture before adding more. Once all stock is incorporated, bring the mixture to a gentle simmer.
  5. Add Dairy: Pour in the milk (or half-and-half) and return the soup to a gentle simmer. Do not boil vigorously.
  6. Cook Broccoli: Add the prepared broccoli florets to the simmering soup. Cook for 10–15 minutes, or until the broccoli is tender-crisp.
  7. Temper and Season: Remove the pot completely from the heat source. Stir in the salt, pepper, and nutmeg/cayenne.
  8. Incorporate Cheese (The Critical Step): Begin adding the freshly grated cheddar a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding the next. Do not put the pot back on the heat during this process.
  9. Adjust Consistency (Optional): If you prefer a smoother soup, use an immersion blender to pulse the soup 3-4 times, leaving some chunky pieces intact.
  10. Final Check: Taste and adjust seasoning (salt often needs more once the cheese is added). Serve immediately.