One-Pot Broccoli Cheddar Soup

Ingredients 

• 2 heads broccoli, chopped into small florets
• ¼ cup butter (60 g)
• ½ onion, diced
• ¼ cup flour (40 g)
• 2 cups half-and-half (480 mL)
• 2 cups vegetable stock (480 mL)
• ½ cup shredded carrots (55 g)
• 2 teaspoons salt
• 1 teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 cups grated cheddar cheese (200 g)

Preparation

1. Prepare the Broccoli:

   • Trim the stems off the broccoli heads and chop the florets into small, bite-sized pieces.

2. Sauté the Onion:

   • In a large pot over medium heat, melt the butter. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

3. Make the Roux:

   • Stir in the flour and cook, stirring constantly, until the mixture lightly browns, about 2 minutes.

4. Add Dairy and Stock:

   • Gradually stir in the half-and-half, mixing until smooth and the mixture begins to simmer.
   • Reduce the heat to low and add the vegetable stock. Continue to simmer for 5-10 minutes, allowing the flavors to meld.

5. Add Vegetables and Seasoning:

   • Stir in the chopped broccoli, shredded carrots, salt, pepper, and nutmeg. Simmer for an additional 10-15 minutes, or until the broccoli is tender.

6. Incorporate the Cheese:

   • Add the grated cheddar cheese to the pot. Stir until the cheese is fully melted and combined with the soup.

7. Serve:

   • Taste and adjust seasoning if necessary. Serve hot and enjoy!

Notes

• Blending Option: For a smoother texture, you can blend the soup with an immersion blender before adding the cheese. Blend to your desired consistency.
• Make Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

This creamy broccoli cheddar soup is a comforting and delicious meal, perfect for cooler weather or whenever you’re craving something hearty and cheesy. Enjoy!