Equipment
* optional
Ingredients
Aromatics and Base
- 50 g unsalted butter
- 150 g yellow onion, finely diced
- 100 g carrot, grated or julienned
- 10 g garlic, minced
- 40 g all-purpose flour
Liquids and Vegetables
- 500 ml vegetable broth, warm
- 400 ml whole milk, room temperature
- 400 g broccoli, cut into small, bite-sized florets
Cheese and Seasonings
- 200 g sharp cheddar cheese, freshly grated
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 1 g mustard powder
Nutrition (per serving)
Method
Melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion and grated carrots. Cook until the onions are soft and translucent, stirring occasionally.
Add the minced garlic to the pot and cook until fragrant.
Sprinkle the all-purpose flour over the vegetables. Whisk continuously to form a roux, cooking off the raw flour taste.
Gradually pour in the warm vegetable broth followed by the whole milk, whisking constantly to ensure no lumps form from the roux.
Add the broccoli florets, kosher salt, black pepper, and mustard powder. Bring the soup to a gentle simmer, then reduce heat to medium-low. Cover slightly and let it cook until the broccoli is very tender.
For a creamier texture, use an immersion blender to partially puree the soup right in the pot. Leave plenty of broccoli chunks intact for texture.
Remove the pot completely from the heat. Gradually stir in the freshly grated sharp cheddar cheese a handful at a time, letting it melt smoothly before adding the next handful.
Chef's Notes
- Grating your own cheese from a block is the most critical step in this recipe. Pre-packaged shredded cheese contains cellulose, which prevents proper melting and ruins the velvety mouthfeel.
- Mustard powder is a hidden flavor enhancer. It does not make the soup taste like mustard, but rather amplifies the sharpness and savory notes of the cheddar.
- Do not discard your broccoli stems. Peel the tough outer layer with a vegetable peeler, dice the tender core finely, and add it with the florets for zero-waste cooking and excellent texture.
- For the best consistency, ensure your broth is warm and your milk is at room temperature before adding them to the roux. Cold liquids can shock the roux and create lumps.
Storage
Refrigerator: 4 days — Store in an airtight container. Reheat gently over low heat to prevent the cheese from separating.
Freezer: 2 months — Freezing may slightly alter the texture of the dairy. Thaw overnight in the refrigerator and whisk vigorously while reheating.
Reheating: Reheat on the stovetop over medium-low heat, stirring frequently until warmed through.
