Ingredients
- ¼ cup (½ stick) unsalted butter
- 1 medium yellow onion, finely diced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups vegetable or chicken stock
- 4 cups small broccoli florets (about 1½ lbs)
- 1 cup julienned carrots (about 2 medium carrots)
- ½ tsp onion powder
- ¼ tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 3 cups shredded sharp cheddar cheese, plus more for serving
- Sourdough bread bowls, for serving (optional)
- Chopped chives, for serving
Instructions
- Sweat the onion. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook 4–5 minutes until soft and translucent.
- Make the roux. Sprinkle the flour over the onions and stir for 1 minute to cook out the raw flour taste. This is what makes the soup thick and velvety — don't skip it.
- Add the liquids slowly. Whisk in the half-and-half a splash at a time, then the stock, until smooth. Bring to a gentle simmer — never a hard boil, or the dairy can separate.
- Simmer the vegetables. Stir in the broccoli, carrots, onion powder, nutmeg, salt, and pepper. Simmer 20–25 minutes until the broccoli is tender and the soup has thickened.
- Melt the cheddar low and slow. Reduce the heat to low and add the cheddar a handful at a time, stirring until fully melted before adding more. This prevents a grainy texture.
- Serve. Taste and adjust the salt. Ladle into sourdough bread bowls (or regular bowls), top with extra cheddar and chives, and serve hot.
💡 Copycat tips + slow-cooker variation
Grate your own cheddar — pre-shredded cheese has anti-caking starch that makes soup grainy. Keep the heat low when adding the cheese for the smoothest melt. Slow-cooker version: add the onion, stock, broccoli, carrots, and seasonings to a slow cooker and cook on LOW for 4 hours (or HIGH for 2 hours). Stir in the half-and-half, then the shredded cheddar a handful at a time until melted. Make the roux version for the thickest, most restaurant-like texture. Leftovers keep 4 days refrigerated — reheat gently, never boil.
Save for later
Love this recipe?
Save it to your "Cozy Soup Recipes" board — bread-bowl season is calling.
📌 Pin it for later