Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp butter; 1 onion, diced; 2 carrots, grated; 1/4 cup flour; 3 cups chicken or vegetable broth; 1 1/2 cups milk; 5 cups small broccoli florets; 3 cups (12 oz) sharp cheddar, freshly grated; 1/2 tsp mustard powder and a pinch of nutmeg; Salt and pepper

Thick, cheesy and full of broccoli, like the bread-bowl kind. The secret is grating your own sharp cheddar so it melts smooth.

Why it's here: Broccoli cheddar soup is the most-searched dinner recipe in at least one state this fall.

Prep10 min

Cook25 min

Total35 min

Serves4

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

Amazon Walmart

BlenderFor smooth soups and sauces

Amazon Walmart

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Steps

Melt the butter in a large pot over medium. Cook the onion until soft, 6 minutes.

Stir in the flour for 1 minute. Slowly whisk in the broth, then the milk.

Add the broccoli and carrots. Simmer gently until the broccoli is tender, about 12 minutes.

For a smoother soup, blend about a third of it and stir it back in.

Turn the heat to low. Stir in the cheddar a handful at a time until melted. Season with mustard, nutmeg, salt and pepper.

TipBagged pre-shredded cheese has a coating that can make the soup grainy, so grate a block if you can.