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1. Heat the oven to 220°C (425°F). Chop the broccoli florets into bite-size pieces, toss with olive oil, half the salt and the black pepper, and spread on a rimmed baking sheet. Roast for 18 to 20 minutes, turning once, until the edges are deeply browned. Set aside about one third of the roasted broccoli for garnish and texture.
2 lb Broccoli florets,
2 tbsp Olive oil,
0.8 tsp Salt,
0.5 tsp Black pepper
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2. Melt the butter in a large heavy pot over medium heat. Finely dice the onion and carrot, then cook with a pinch of salt for 6 to 8 minutes until soft. Add the garlic and cook for 1 minute until fragrant.
1.5 tsp Salt,
4 tbsp Unsalted butter,
1 piece Yellow onion,
1 piece Carrot,
3 clove Garlic
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3. Sprinkle in the all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste. Slowly whisk in the broth, then the whole milk, until smooth.
0.3 cup All-purpose flour,
3 cup Chicken or vegetable broth,
2 cup Whole milk
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4. Add the larger portion of roasted broccoli, the Dijon mustard, nutmeg, cayenne and remaining salt. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring often, until the soup thickens and the broccoli is very tender.
2 lb Broccoli florets,
0.8 tsp Salt,
1 tsp Dijon mustard,
0.2 tsp Ground nutmeg,
0.2 tsp Cayenne pepper
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5. Remove from the heat. Use an immersion blender to blend about half the soup until velvety, leaving the rest chunky for texture. Alternatively, blend half in batches and return it to the pot.
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6. Return the pot to very low heat. Stir in the heavy cream, then add the cheddar a handful at a time, stirring until each addition melts before adding more. Do not let the soup boil or the cheese may turn grainy.
0.5 cup Heavy cream,
12 oz Sharp cheddar cheese, freshly grated
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7. Stir in the lemon juice, then taste and adjust the salt and pepper. Chop the reserved roasted broccoli and fold it in. Serve hot, with extra cheddar on top if desired.
2 lb Broccoli florets,
1.5 tsp Salt,
0.5 tsp Black pepper,
12 oz Sharp cheddar cheese, freshly grated,
1 tsp Lemon juice
