How To Make Broccoli Cheese Soup

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In the world of cheat-y foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it. Cheese is delicious and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.
WHY THIS RECIPE WORKS

Creamy, filling, and packed with layered broccoli flavor.
Charring broccoli florets and simmering the stems builds in layers of different types of broccoli flavor.
Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.

SPECIAL EQUIPMENT:
immersion blender or countertop blender

NOTES:
Look for deli-style American cheese in the deli counter of your supermarket. You can use any combination of cheddar, American, or other young, moist cheeses like Jack or Colby.

INGREDIENTS
1 1/2 pound (700g) broccoli
2 tablespoons (30ml) vegetable oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 medium onion, sliced (about 6 ounces; 170g)
1 medium carrot, peeled and diced finely (about 4 ounces; 120g)
3 medium cloves garlic, thinly sliced
2 cups (475ml) water or homemade or store-bought low-sodium chicken stock
3 cups (700ml) whole milk
1 small russet potato, peeled and sliced (about 4 ounces; 120g)
12 ounces (340g) sharp cheddar cheese, grated
8 ounces (240g) deli-style American cheese, diced (see note above)
1 teaspoon (3g) dried mustard powder
Dash of hot sauce, such as Frank's Red Hot

DIRECTIONS
1.Separate broccoli into florets and stems. Cut the florets into bite-sized pieces and set aside. Roughly chop the stems and reserve separately.

2. Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook without moving until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.

3. Return the Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.

4. Add chicken stock, milk, and potato, and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potatoes are completely tender, about 30 minutes.

5. Toss both cheeses together along with mustard powder in a large bowl. Using an immersion blender or working in batches with a countertop blender, blend the soup, adding the cheese in a handful at a time until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with the blender a few more times until a few of the pieces are broken down but most bite-size pieces still remain. Serve immediately.

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