Velvety Bakery-style Broccoli Cheddar Soup
Indulge in this velvety bakery-style broccoli cheddar soup featuring a rich brown butter roux and a secret Dijon trick for a perfectly silky finish that never turns grainy.
Equipment
- Skillet
- Large saucepan
- Whisk
Ingredients
- 1 tablespoon butter
- 0.5 chopped onion
- 0.25 cup melted butter
- 0.25 cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
- 1.5 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 thinly sliced stalk celery
- 2.5 cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions
Get Set and Sauté the Aromatics
- Set out all ingredients before starting to ensure smooth timing as the soup progresses.
- Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes until translucent and sweet. Set aside.
Build the Brown Butter Roux
- In a large saucepan over medium-low heat, whisk together 1/4 cup melted butter and 1/4 cup all-purpose flour until smooth.
- Continue whisking for 3 to 4 minutes until the roux develops golden-brown specks and a nutty aroma. If it darkens too fast, whisk in a tablespoon of milk to cool it down.
Thicken the Base, Then Simmer the Vegetables
- Gradually pour in 2 cups of milk in a steady stream, whisking constantly to prevent lumps. Stir in 2 cups of chicken stock and bring to a gentle simmer.
- Add a touch of Dijon mustard for the emulsification twist and let the liquid cook for 15 to 20 minutes until it thickens enough to coat the back of a spoon.
- Stir in the broccoli florets, carrots, celery, and the sautéed onion. Simmer for 10 to 15 minutes until the broccoli is vibrant and the carrots are tender-crisp.
Finish with Cheese and Seasoning
- Remove the saucepan from the heat to temper the liquid. Stir in the shredded Cheddar cheese one handful at a time until fully melted and glossy.
- Season with salt and ground black pepper to taste and serve immediately while steaming.
Notes
Silky Finish: Always remove the pot from the heat before adding the cheese. Boiling the soup after the cheese is added will cause the proteins to tighten, resulting in a grainy texture.
Cheese Selection: Use a block of sharp Cheddar and grate it yourself. Pre-shredded varieties contain anti-caking agents that prevent a smooth melt.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat slowly on the stovetop over low heat to maintain the emulsion.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.