Broccoli Cheddar Soup

A good recipe for broccoli cheddar soup feels like something everyone should have in their recipe box. This doubles easily if you're cooking for a crowd. I generally serve it with fresh artisan bread and a salad. I served this exact menu just this week for book club and it was a crowd-pleaser and worked well for my gluten-free and vegetarian friends.

BROCCOLI CHEDDAR SOUP

• 4 tablespoons unsalted butter
• 1 small onion, chopped small
• 1 garlic clove, minced 
• 1/4 cup flour
• 1 cup half-and-half (or 1/2 cup milk + 1/2 cup heavy cream)
• 4 cups low-sodium chicken broth 
• 1 bay leaf
• Kosher salt and freshly ground pepper 
• 4 cups broccoli florets, chopped small 
• 1 cup carrot, chopped small (1 large or 2 small)
• 2 cups sharp cheddar cheese, grated
• 1/2 cup Swiss cheese, grated 

Melt butter in a large pot over medium heat. Add onion and garlic and cook until tender, about 3-5 minutes.  

Stir in flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.

Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add broccoli and carrots to the broth mixture and simmer until tender, about 15 to 20 minutes. 

Discard the bay leaf and adjust seasoning if needed. 

Note: Err on the cautious side with the salt because the cheese will add a bit. Be sure to check the flavor a few times throughout the cooking process.  

Puree soup to desired texture with an immersion blender. (Or you can transfer small batches of the soup to a standard blender.)  

Back on the stove, add cheese and stir until melted, about 1 minute.  

Source: Smitten Kitchen