Creamy, cheesy + dippable. The perfect combination for a warming, hearty soup that we all know and love! Broccoli Cheddar Soup is never a bad idea in my opinion, and this version is simple to make any time. I love serving it in warmed sourdough bread bowls or with slices to dip on the side! Give this one a try.

Recipe by: The Culinary Nest

MAKES

6 servings

Prep Time: 15 minutes

Total Time: 45 minutes

INGREDIENTS

1/4 cup extra virgin olive oil

1 medium vidalia onion (or yellow), chopped

2 cloves garlic, minced

1 tablespoon fresh thyme

1/4 cup all purpose flour (or GF flour)

2 cups whole milk, tempered

4 cups broccoli florets

1 cup shredded carrot

2 bay leaves

1/4 teaspoon nutmeg, freshly grated or store bought

1/4 teaspoon cayenne

Salt & Pepper

3-4 cups sharp cheddar cheese

1/2 cup sour cream

Optional: Sourdough bread bowls or slices

METHOD

1. In a small pot, warm two cups of water + 2 cups whole milk over low heat to temper.

2. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and cook until fragrant and slightly translucent, about 5-7 minutes. Add the garlic and thyme and stir for one minute until fragrant. Next, whisk in the flour and stir consistently for about 2 minutes until golden. Gradually add the warmed mixture of the water and milk.

3. Stir in the broccoli, shredded carrots, bay leaves, nutmeg, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until the broccoli is tender, about 15 minutes. Remove from heat and allow to cool about 10 minutes.

4. Discard the bay leaves and using either an immersion blender (recommended) or a blender, pulse until combined but still chunky. (*An immersion blender allows you to keep the soup in the pot rather than transfer and also gives more control on how blended the soup is to your liking)

5. Return the soup to the pot if removed, and place back over medium low heat. Stir in the cheese and sour cream, stirring until it is completely melted and the soup is creamy. You can add more of either to create a more cheesy texture or creamy if needed.

6. Taste for seasoning and add more salt, pepper or cayenne if desired.

7. Divide the soup among 6 bread bowls or regular, and top with an extra pinch of cheese & fresh thyme. Enjoy!