Broccoli and Cheddar Soup
Published January 27, 2023
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 pounds broccoli, florets with stems peeled and trimmed to 3 inches
¼ cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
2 cups half-and-half
8 ounces very sharp Cheddar, grated, plus more for the top
¼ teaspoon freshly grated nutmeg
Nutritional analysis per serving (4 to 6 servings)
22 grams carbs; 96 milligrams cholesterol; 449 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 34 grams fat; 1 gram trans fat; 5 grams fiber; 1000 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
- Step 2
Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
- Step 3
Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
- Step 4
Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
- Step 5
Reduce heat to low and simmer until liquid has thickened and reduced by about ¼ and the broccoli is completely tender, 25 to 30 minutes.
- Step 6
Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
- Step 7
Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
Private Notes
Comments
I made this twice, once with with whole milk since that is what I had on hand and cabot hunters x cheddar (again, what I had on hand) and otherwise complied with the recipe and it was just ok. Second time, I made it with half and half and bought premium cave-aged english cheddar (15 months) per the recipe, and added a carrot and half a russet potato after reading comments. It was superb. Really the best. Blended as soon was broccoli was tender, in 15 minutes rather than 25.
I always chop a carrot into my broccoli soup because the colors look kind of sad otherwise. And the mildly sweet and stealthy carrot flavor really sets off the broccoli while keeping the cream from overpowering the soup. Don't forget the nutmeg.
also! I added a potato and pureed to ensure it had plenty of body despite having no half and half. omg it's so good I cannot stop eating it.
Puree the soup before adding the cheese.
I made this once with some modifications. I replaced the cream completely with whole milk, doubled the garlic, added 8 oz of baby spinach. I forgot to add the nutmeg but it was fine without. I blended it with an immersion blender first but it was very thick and had lots of texture. I then used a blender to blend it further. I had to add water to get it loose enough. Once blended fully this soup was absolutely incredible! I would make again this way for sure!
I had on hand some half-wilted kale, rainbow chard, and parsley, as well as a half dozen parboiled yellow potatoes. On a whim I rough-chopped the former, stems and all, and added to the pot with a couple of small carrots after the broccoli had joined the onion. The chopped potatoes were added right before buzzing with the immursion blender, with only enough time for them to come to temp in the liquid. No regrats. At final seasoning I splashed some Shao Xing wine and Angostura. Chef's kiss.