Ingredients
Equipment
Method
- Shred the cheese, finely chop the broccoli florets/stems and onion, dice the carrot and mince the garlic. Keep the shredded cheese in the fridge while you make the soup.⅓ cup sharp cheddar cheese, ½ cup broccoli, 2 tablespoons yellow onion, 2 tablespoons carrot, 1 small clove garlic
- Melt the butter in a small saucepan over medium heat. Add the onion and cook for about 2-3 minutes until soft and translucent. Add garlic and cook for another 30 seconds, and then add the broccoli and carrot.1 tablespoon unsalted butter
- Sprinkle the flour over the mixture, stirring constantly for about 1 minute.1 tablespoon all-purpose flour
- Slowly whisk in the broth, then the milk. Bring to a gentle simmer (not a boil) while stirring often until thickened, about 4-5 minutes. Lower the heat and simmer for 8-10 minutes until the broccoli is tender. Stir occasionally to prevent scorching.½ cup chicken broth, ¾ cup whole milk
- Remove the soup from the heat, then slowly add the shredded cheese and stir until smooth. Taking it off the heat is the key here; if the cheese gets too hot, it'll separate and get grainy. Season to taste with salt, pepper and nutmeg.pinch sea salt, pinch freshly ground black pepper, pinch nutmeg
- Pour into a bowl and garnish with an extra sprinkle of cheddar if you'd like.
Nutrition
Notes
Storage: Refrigerate up to 3 days; reheat gently over low heat (add a splash of milk if it thickens).
Gluten free: Use 1 teaspoon of cornstarch instead of flour and whisk it into the broth before adding it to the soup.
