Serves 4 to 6
Ingredients
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 carrot grated or finely chopped
• 1 celery stalk finely chopped optional
• 4 cups broccoli florets chopped small
• 2 cups chicken or vegetable broth
• 2 cups milk or half and half
• 1 cup heavy cream optional but recommended
• 2 cups freshly grated sharp cheddar cheese
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika optional
• 1 pinch red pepper flakes optional
• 1 teaspoon Dijon mustard optional
• 1 teaspoon lemon juice optional
Instructions
In a large pot melt butter with olive oil over medium heat. Add onions carrots and celery and cook until softened about 5 to 7 minutes. Add garlic and cook one more minute. Sprinkle flour over the veggies and stir to coat then cook 1 minute. Slowly pour in the broth while stirring then add milk and cream. Bring to a gentle simmer stirring often. Add chopped broccoli salt pepper paprika red pepper flakes and Dijon if using. Simmer 10 to 15 minutes until the broccoli is tender. Lightly blend with an immersion blender or mash slightly to keep some texture. Reduce heat to low and slowly sprinkle in the cheddar cheese while stirring. Do not boil once the cheese is added. Add lemon juice if using. Taste and adjust seasonings as needed.
Tips
Use freshly grated cheddar for the smoothest melt. Add more cream for extra richness. If the soup becomes too thick add a splash of broth or milk. Serve with crusty bread or extra cheddar on top.