Broccoli Cheddar Soup

Ingredients

Instructions

1. 1

   SAUTÉ THE AROMATICS: Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook 5-6 minutes, stirring occasionally, until softened and translucent (not browned). Add minced garlic and cook 30 seconds until fragrant - don't let it brown or it will turn bitter.

2. 2

   MAKE THE ROUX (this thickens the soup): Sprinkle the rice flour over the onions and stir constantly with a wooden spoon for 1-2 minutes. The flour should coat the onions and turn slightly golden. This cooking step removes the raw flour taste. Keep stirring - if the flour sits still, it will burn.

3. 3

   ADD THE BROTH GRADUALLY: This is the key to a smooth soup - add the broth slowly, about 1/2 cup at a time, whisking constantly after each addition until smooth before adding more. If you dump it all in at once, you'll get lumps. Once all the broth is added, the mixture should be smooth and slightly thickened.

4. 4

   COOK THE BROCCOLI: Add the chopped broccoli to the pot. Bring to a simmer over medium heat. Cook 15-18 minutes until the broccoli is completely tender (should mash easily against the side of the pot with a spoon). Don't undercook - tough broccoli won't blend smoothly if you want a creamy soup.

5. 5

   ADD THE DAIRY: Reduce heat to low. Stir in heavy cream. Add the shredded cheddar cheese in 3 batches, stirring until each batch is melted before adding more. DO NOT BOIL once the cheese is added - high heat will make the cheese grainy and separate (you'll see oily puddles). Keep the heat low and stir gently until all the cheese is melted and the soup is smooth and creamy.

6. 6

   SEASON AND SERVE: Stir in nutmeg, 1/2 tsp salt, and black pepper to taste. The nutmeg adds a subtle warmth that complements the cheese - don't skip it. Taste and adjust seasoning. For a smoother soup, use an immersion blender to puree some of it (leave some chunks for texture). Serve hot, optionally topped with extra shredded cheese.