Cheesy Broccoli Recipe

Trim and dice

Trim broccoli into bite-size florets. Peel and dice the carrot if using. Measure and have the grated cheeses ready.

Steam or blanch broccoli (recommended): Bring a medium pot of water to a boil, add a pinch of salt, and blanch florets for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside. Reserve any broccoli stems: peel tough outer skin, dice, and add to the soup base sauté (they add good texture).

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion (and diced broccoli stems if using) and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.

Roux

Sprinkle the flour over the softened onions and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Add liquids

Gradually whisk in the chicken or vegetable broth until smooth. Then whisk in the milk and heavy cream. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally to prevent lumps.

Stir in the mustard powder, nutmeg (if using), salt, and black pepper. Reduce heat to medium-low and simmer gently for 8–10 minutes to thicken slightly and let flavors meld.

Add broccoli

Add the blanched broccoli florets and diced carrot to the pot. Simmer for 4–6 minutes until broccoli is heated through and tender to your liking.

Blend (optional)

For a partly smooth, partly chunky texture: remove about 2 cups of the soup and purée it in a blender or use an immersion blender to process about half the soup directly in the pot until you reach the desired consistency. Return any reserved puréed portion to the pot and stir to combine.

Temper and add cheeses

Lower the heat to low. Stir in the cream cheese (if using) until melted. Add the grated cheeses in small handfuls, stirring after each addition until fully melted and smooth. Avoid boiling once the cheese is added to prevent graininess and separation. If the soup seems overly thick, thin with up to 0.5 cup additional milk or broth.

Stir in the lemon juice and taste; adjust salt and pepper as needed. Keep the soup warm on the lowest heat setting, stirring occasionally.

Ladle the soup into bowls. Garnish with chopped chives or parsley, a grind of cracked black pepper, and optional red pepper flakes. Top with croutons or toasted breadcrumbs if desired.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat, adding a splash of milk or broth to restore creaminess.