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Samantha Denton

Broccoli Cheddar Soup

creamy broccoli cheddar with a little tang, don’t skip the vinegar

Ingredients

ingREDIENTS

  • Olive oil for sautéing
  • 4 Tbsp butter
  • 1/2 onion
  • 4-5 cloves garlic
  • 2 carrots, shredded
  • 2 celery stalks
  • 3-4 cups broccoli florets
  • 1/4 cup all-purpose flour
  • sherry wine (Big ol' splash of)

broth and seasonings

  • 8 cups chicken broth (or water + chicken bouillon)
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • nutmeg (Pinch)

finish and toppings

  • 1–1 1/2 cups heavy whipping cream
  • 5–6 cups sharp cheddar cheese, freshly grated
  • 1–2 Tbsp white vinegar (or more to taste)

toppings (optional)

  • extra cheddar
  • crispy bacon
  • parsley or green onions

Method

  1. 1

    Add oil to pan. Add onion, sauté until softened. Add garlic and cook about 30 seconds. Add butter and melt.

  2. 2

    Sprinkle in flour and stir constantly for 1–2 minutes to cook out the raw flour.

  3. 3

    Deglaze with a splash of sherry wine, scraping up any bits, then slowly add broth while stirring until smooth.

  4. 4

    Add broccoli, celery, carrots, and all seasonings. Bring to a gentle simmer and cook 15–20 minutes, until vegetables are tender.

  5. 5

    Lower heat and stir in heavy cream.

  6. 6

    Add cheddar cheese a handful at a time, stirring until melted and silky. Finish with 1–2 tablespoons of white vinegar to balance the richness. Taste and adjust seasoning and vinegar.

  7. 7

    Serve hot, (optional) topped with extra cheese, bacon, and parsley or green onions.