1 tablespoon plus 4 tablespoons unsalted butter, divided
1 small/medium sweet yellow onion, diced small
1 clove garlic peeled and minced finely
1/4 cup all-purpose flour
2 cups low sodium vegetable stock chicken stock may be substituted
2 cups fat-free half-and-half
2 to 3 cups broccoli florets, diced into bite-size pieces plus 1 cups stems,
2 large carrots, trimmed, peeled, and sliced into very thin rounds, 1/16
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper,
8 ounces grated high quality extra-sharp cheddar cheese
Instructions
In a small saucepan, add 1 tablespoon butter, the diced onion, and
sauté over medium heat until the onion is translucent and barely
browned, about 4 minutes. Stir intermittently.
Add the garlic and cook about 30 seconds, stirring constantly so it
doesn’t burn. Remove from heat and set pan aside.
In a large heavy-bottom pot add 4 tablespoons butter, flour, and cook
over medium heat for about 3 to 5 minutes, whisking constantly, until
flour is thickened. You are making a roux and it’s very important the
mixture is thick or soup will never thicken properly later.
Slowly add the vegetable stock, whisking constantly.
Slowly add the half-and-half, whisking constantly.
Allow mixture to simmer over low heat for about 15 to 20 minutes, or
until it has reduced and thickened some. Whisk intermittently to re-
incorporate the ‘skin’ that inevitably forms, this is normal.
While mixture is simmering, chop the broccoli and carrots. After
simmering 15 to 20 minutes, add the broccoli, carrots, and the onion
and garlic you previously set aside.
Add the salt, pepper, optional paprika, optional dry mustard powder,
and optional cayenne. If you don’t have these but they do add subtle
depth of flavor. Stir to combine.
Allow soup to simmer over low heat for about 20 to 25 minutes, or
until it has reduced and thickened some. Whisk intermittently to re-
incorporate the ‘skin’ that inevitably forms, this is normal.
While soup simmers, grate the cheese. It’s important to use a high-
quality cheese (not the cheapest thing you can find) because the
flavor of the soup depends on it. Do not use pre-grated cheese in
ziptop bags because that cheese is resistant to melting and won’t
incorporate well. After simmering about 20 to 25 minutes, add most
of the cheese, reserving a small amount for garnishing bowls. Stir in
the cheese until melted and incorporated fully, less than 1 minute.
Transfer soup to bowls, garnish with reserved cheese, and serve
immediately. Soup will keep airtight for 5 to 7 days in the fridge.
Reheat gently in the microwave. I find the soup is less likely to ‘break’
or separate when reheated in the micro rather than on the stovetop,
but do what you think is best.
Originally Submitted
10/26/2017
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