Name: Classic Broccoli Cheese Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 tablespoons (1/2 stick) unsalted butter (or extra virgin olive oil); I prefer grass-fed butter*; 1 medium yellow onion, diced; 2 ribs celery, diced; 2 medium carrots, diced; 2 cloves garlic, pressed, finely grated or minced; 1/4 cup all-purpose flour (you can sub gluten-free all-purpose flour); 4 cups chicken stock or veggie stock (or combo of stock and water); 1 1/2 pounds fresh broccoli florets (from about 2 heads of broccoli); 1/2 cup half and half (or heavy cream, or sub cashew cream to reduce dairy); 2 cups (8 ounces) cheddar cheese, grated (I prefer to grate my own—pre-grated cheese is coated in anti-caking powder which can reduce it’s ability to melt well); 1 teaspoon fine-grain sea salt or kosher salt, plus more to taste (less if you used salted butter); 1/4 teaspoon freshly ground black pepper, plus more to taste

Ingredients

Units

4 tablespoons (1/2 stick) unsalted butter (or extra virgin olive oil); I prefer grass-fed butter*
1 medium yellow onion, diced
2 ribs celery, diced
2 medium carrots, diced
2 cloves garlic, pressed, finely grated or minced
1/4 cup all-purpose flour (you can sub gluten-free all-purpose flour)
4 cups chicken stock or veggie stock (or combo of stock and water)
1 1/2 pounds fresh broccoli florets (from about 2 heads of broccoli)
1/2 cup half and half (or heavy cream, or sub cashew cream to reduce dairy)
2 cups (8 ounces) cheddar cheese, grated (I prefer to grate my own—pre-grated cheese is coated in anti-caking powder which can reduce it's ability to melt well)
1 teaspoon fine-grain sea salt or kosher salt, plus more to taste (less if you used salted butter)
1/4 teaspoon freshly ground black pepper, plus more to taste

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Instructions

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook until tender but not browned for about 10 minutes. Add the minced garlic and cook for an additional minute until very fragrant.
Make a roux by stirring the flour into the butter and veggies, and cook for another two minutes to form a light-colored roux.
Slowly whisk in the chicken stock until well combined.
Bring the mixture to a boil, then add the chopped broccoli florets along with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Right after you add the broccoli reduce heat to simmer for about 15-20 minutes until the broccoli is tender. You can adjust the salt at the end as needed.
While the soup simmers, shred the cheddar cheese using the large side of a box grater.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a food processor or blender and blend until the desired texture is achieved. I recommend blending it mostly smooth while leaving some texture.
Return the pureed soup to the pot if you removed it. Stir in the half and half (or cream or cashew cream) and gradually stir in the shredded cheese, reserving some for garnish. Heat gently until the cheese is melted, being careful not to boil.
Taste and adjust seasoning with salt and pepper as needed. The amount of salt depends on how much salt is in your other ingredients. Adjust to taste.
Serve hot and garnish each bowl with a sprinkle of remaining shredded cheddar cheese and if you have any, some chopped chives or parsley if desired.

Notes

*you can use all butter, all oil (I prefer olive oil), or 2 tablespoons butter + 2 tablespoons oil