CHUNKY BROCCOLI CHEDDAR SOUP RECIPES

Steps:

• Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
• Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
• Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
• Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture. 
• Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
• Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
• Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

Steps:

• Melt butter in a large Dutch oven over medium until foamy. Add onion, and cook, stirring often, until softened and translucent, about 4 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add potato and carrot; cook, stirring often, 1 minute. Increase heat to high; stir in broth, half-and-half, and salt, and bring to a boil. Reduce heat to medium, cover, and simmer until potato and carrot are tender, about 10 minutes.
•  Add broccoli, and continue to simmer, uncovered, until broccoli is tender and bright green, about 5 to 6 minutes. Working in batches, if needed, pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 to 45 seconds, and return to Dutch oven.
• Heat soup over medium-low; gradually add cheese, stirring until completely melted after each addition. Serve soup topped with sprinkled cheese.