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Ingredients
6 tablespoons unsalted butter
1 cup diced onions
1 cup diced celery
¾ cup diced carrots
¼ cup all-purpose flour
4 cups chicken stock
1 cup heavy cream or half-and-half
8 ounces Cheddar cheese, grated
1 teaspoon dry mustard
Hot red pepper sauce (optional)
Worcestershire sauce (optional)
Salt and ground black pepper to taste
FOR THE GARNISH (ALL OPTIONAL)
Croutons
Finely chopped smoked ham
Chopped cooked broccoli
Preparation
- Step 1
Melt butter in pot over medium heat, and saute onions, celery and carrots until they are tender but not browned, about 5 to 10 minutes. Sprinkle mixture with flour, and cook, stirring, for 3 to 4 minutes more. Slowly whisk in chicken stock, and bring it to a boil, whisking almost constantly. Reduce heat to a simmer, and cook, stirring occasionally, for 45 minutes, or until thickened.
- Step 2
Puree until smooth. Return to pot, bring to a simmer, and stir in cream, cheese and mustard. Avoid boiling the soup, which will break down the cheese: reduce heat to low, and stir until cheese is melted. Season with Worcestershire sauce or hot red pepper sauce, if desired, and salt and pepper. Thin with more stock or cream, if preferred. Serve in bowls garnished with croutons, finely chopped smoked ham or chopped cooked broccoli.
Private Notes
Comments
I had to make this twice this week because the first batch disappeared. I think I’ll double the recipe next time—totally scrumptious.
My husband raved about this soup. With the added broccoli, he called it the best broccoli soup he’s ever had. It was super easy and had great flavor. A definite keeper!
Excellent and quite easy. Served in bread bowls with broccoli. Definitely not necessary to use heavy cream - 1/2 & 1/2 worked just fine with less fat.
This is fantastic. I made mine broccoli cheese. Take the hard broccoli stems and add them to the broth before you simmer it. Let them get soft with the other veggies. Then just before you add cheese and after you puree, put your broccoli crowns in bite size pieces into the puréed stock and cover for five minutes. Then add your cheeses and adjust spices. It’s divine.
This was great but needed a huge pinch of salt
My husband raved about this soup. With the added broccoli, he called it the best broccoli soup he’s ever had. It was super easy and had great flavor. A definite keeper!