Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Box grater or food processor with grating disk
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
Start by melting the butter in your large pot over medium heat. Once it’s foamy, add the diced onion and cook for about 5-7 minutes, stirring frequently, until it’s soft and translucent. This step builds the flavor foundation—don’t rush it. I learned the hard way that browning the onions changes the flavor profile, so we’re aiming for soft and sweet, not caramelized. Sprinkle the flour over the cooked onions and stir constantly for a full two minutes. This cooks the raw flour taste out and creates your roux, which is the magic thickener for the entire soup. It will look like a pasty clump, but that’s perfect.
Now, slowly pour in the chicken stock while whisking vigorously. This is the key moment to avoid lumps! I like to add about a cup at a time, whisking until completely smooth before adding more. Once all the stock is incorporated, pour in the heavy cream. Bring the whole mixture to a gentle simmer, not a rolling boil, and let it cook for about 5 minutes. You’ll feel the soup thicken slightly on the back of your spoon. This is when your kitchen starts to smell absolutely incredible.
Add the broccoli florets and carrots to the pot. Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes. You want the broccoli to be tender but still have a bit of vibrant green color and texture—no one likes mushy, gray broccoli. I check it at the 15-minute mark by piercing a floret with a fork. While it simmers, grate your cheese. This is also a good time to taste the broth and add your black pepper and a little salt, remembering the cheese will add more saltiness.
The final, most satisfying step: turning off the heat. Seriously, remove the pot from the burner. Let it sit for just a minute to cool slightly. Now, gradually add the grated cheddar, one handful at a time, stirring until it’s fully melted before adding the next. Adding cheese to boiling soup can cause it to separate and become oily. By taking it off the heat, you ensure a gloriously smooth, velvety melt. Give it one final taste and adjust seasoning. I usually find it needs another pinch of pepper right at the end.(See the next page below to continue…)