Broccoli Cheddar Soup

Method

1. 1

   Melt the butter in a large pot over medium heat and cook the onion and carrot until softened, about 5 minutes.

2. 2

   Add the garlic and cook 30 seconds, then stir in the flour and cook 1 minute to lose its raw taste.

3. 3

   Whisk in the stock gradually until smooth, then add the broccoli and simmer until tender, about 10 minutes.

4. 4

   Stir in the milk and warm through without boiling.

5. 5

   Blend about a third of the soup smooth with an immersion blender, then stir it back in for a mix of creamy and chunky.

   💡 Blending only part of the soup keeps real broccoli texture instead of a uniform purée.

6. 6

   Reduce the heat to low and stir in the cheddar a handful at a time until melted.

   💡 High heat makes cheddar go grainy — keep it low once the cheese goes in.

7. 7

   Season with salt and pepper and serve hot.