Broccoli Cheddar Soup with Crusty Bread

Name: Broccoli Cheddar Soup with Crusty Bread
Total time: 35 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 4 tbsp butter; 1 onion, diced; 1 carrot, grated; 2 garlic cloves, minced; 1 lb broccoli, chopped small; 2 cups vegetable broth; 2 cups milk; 2 cups shredded sharp cheddar; ½ loaf sourdough, sliced; ¼ cup flour; ½ tsp dry mustard; ½ tsp salt; ¼ tsp pepper; pinch of nutmeg

LunchAmerican comfort35 minServes 4715 kcal32 g protein

Thick, velvety, cafe-style broccoli soup loaded with sharp cheddar and a little carrot, with warm sourdough on the side for dunking.

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Ingredients

4 tbsp butter
1 onion, diced
1 carrot, grated
2 garlic cloves, minced
1 lb broccoli, chopped small
2 cups vegetable broth
2 cups milk
2 cups shredded sharp cheddar
½ loaf sourdough, sliced

From your pantry: ¼ cup flour, ½ tsp dry mustard, ½ tsp salt, ¼ tsp pepper, pinch of nutmeg.

Instructions

Melt the butter in a large pot over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic for 30 seconds.
Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw taste.
Slowly whisk in the broth, then the milk, until smooth. Add the broccoli, carrot, dry mustard, salt, pepper and nutmeg and bring to a gentle simmer.
Simmer, stirring often, until the broccoli is very tender and the soup has thickened, 15 to 18 minutes. Blend about a third of it with an immersion blender if you like it thicker.
Turn off the heat and stir in the cheddar a handful at a time until melted and smooth. Serve with the sourdough.

Tip: Take the pot off the heat before adding the cheese and use block cheddar you shred yourself if you can. Boiling makes cheese grainy.