Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Ingredients: 2 Tablespoons Unsalted Butter; 2 Tablespoons Olive Oil; 1 whole Small Onion, Chopped; 1/4 cups Flour; 2 cups Milk; 3 cups Low Sodium Chicken Broth; 1 whole Carrot, Diced; 2 whole Bay Leaves; 1/4 teaspoons Freshly Grated Nutmeg; Kosher Salt And Pepper; 4 whole 7-inch Sourdough Bread Boules; 4 cups Broccoli Florets (fresh Or Frozen); 2-1/2 cups Cheddar Cheese, Shredded, Plus More For Garnish

13 ingredients

4 steps

Ingredients

2 Tablespoons Unsalted Butter
2 Tablespoons Olive Oil
1 whole Small Onion, Chopped
1/4 cups Flour
2 cups Milk
3 cups Low Sodium Chicken Broth
1 whole Carrot, Diced
2 whole Bay Leaves
1/4 teaspoons Freshly Grated Nutmeg
Kosher Salt And Pepper
4 whole 7-inch Sourdough Bread Boules
4 cups Broccoli Florets (fresh Or Frozen)
2-1/2 cups Cheddar Cheese, Shredded, Plus More For Garnish

Directions

1

Melt the butter and olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5-10 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk until smooth. Add the chicken broth, carrot, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
3

Add the broccoli to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; I left a few chunks in mine. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
4

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.