⅓cup(35g)peeled grated carrot(this is usually 1 grated carrot for me, may substitute pre-cut “matchstick” carrots)
1teaspoonsaltplus more to taste, as needed
½teaspoonsugar
½teaspoonground black pepperplus more to taste, as needed
½teaspoononion powder
½teaspoongarlic powder
½teaspoonground mustard
8oz(226g)sharp cheddar cheese + additional for toppinggrated off the block (do not use pre-shredded cheese as it is likely it will clump and not melt properly)
Instructions
Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
5 Tablespoons unsalted butter
Add diced onion and cook until softened and translucent (about 5 minutes).
1 medium yellow onion
Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
⅓ cup all-purpose flour
Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
1 ½ cups whole milk
Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
2 cups low sodium chicken broth, 1 ½ cups heavy cream, 4 cups broccoli florets¹, ⅓ cup peeled grated carrot, 1 teaspoon salt, ½ teaspoon sugar, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground mustard
Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.
8 oz sharp cheddar cheese + additional for topping
Video
Notes
¹Broccoli
I usually buy 1 lb of fresh broccoli crowns and am left with enough after removing the stalks and cutting the florets.
Storing
Store in an airtight container in the refrigerator for up to 4-5 days. I have never frozen this soup and have been hesitant to do so as the cream base can sometimes separate and make for a watery soup when reheated from frozen.