Broccoli Cheddar Soup

Step 1

Peel and dice 1 medium yellow onion into 1/4-inch pieces. Peel and finely mince 3 garlic cloves. Cut 1.25 pounds of fresh broccoli into bite-sized florets (about 1.5 inches), setting aside any tender stems for the soup — peel the stems and cut them into 1/2-inch rounds. Measure out 4 cups of low-sodium vegetable broth and 1 cup of whole milk.

Step 2

Melt 3 tablespoons of unsalted butter in a large heavy-bottomed pot over medium heat. Once foaming, add the diced onion and cook, stirring occasionally, until completely softened and translucent, about 5-6 minutes. The onion should smell sweet and tender — there should be no bite when you taste a piece.

Step 3

Add the minced garlic and stir constantly for 30 seconds to 1 minute, until fragrant. You should smell a pungent, toasted garlic aroma — this opens up the flavor.

Step 4

Sprinkle 2 tablespoons of all-purpose flour over the onion and garlic. Stir constantly for 1-2 minutes to create a light roux — this thickens the soup and removes the raw flour taste. The mixture should look like wet sand.

Step 5

Slowly pour in 4 cups of low-sodium vegetable broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 2-3 minutes until slightly thickened.

Step 6

Add all the broccoli florets and stems to the pot. Return to a gentle simmer and cook, uncovered, until the broccoli is fork-tender, about 8-10 minutes. The florets should break easily when you press them with a spoon.

Step 7

Reduce the heat to medium-low and stir in 1 cup of whole milk. Pour in 2 cups of finely shredded sharp cheddar cheese in several handfuls, stirring after each addition until completely melted and smooth. Do not boil — keep the heat at medium-low so the cheese incorporates silkily without breaking or separating.

Step 8

Taste the soup and season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Adjust seasoning to your preference — you want a savory, cheesy broth that doesn't overpower the mild broccoli.

Step 9

Ladle the soup into bowls and garnish with 1 teaspoon of fresh thyme leaves if desired. Serve immediately while hot and creamy.