When all these ingredients combine, you get the perfect Fall soup. It’s cheesy (hello, sharp Cheddar!), a bit healthy (there IS a ton of broccoli), a hint of pumpkin flavor (without the hassle of cooking an actual pumpkin) and don’t forget some bread for dipping.
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 small white onion, diced
- 1 carrot, diced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- One 12 ounce pumpkin beer
- 4 cups shredded sharp cheddar cheese, plus more for serving
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, or more to taste
- 1 large pinch kosher salt and pepper
- 4 cups broccoli florets
- 2 tablespoons fresh thyme leaves, chopped fine, plus more for serving
Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until the onion softens a bit, about 10 minutes. Whisk in the flour and cook for about 2-3 minutes, then gradually whisk in the milk and continue to whisk until the mixture is smooth. Add the broth, beer, broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is extremely tender, about 20 minutes. When a fork easily goes through the broccoli, it’s done.
Using an immersion blender, puree the mixture to the consistency you like. I like it smooth, but feel free to leave some chunks if you prefer. You can also puree the soup in a blender.
Return the soup to the stove and set over low heat. Stir in the cheese until it’s completely melted. Add the thyme and cook another 2-3 minutes. Taste and adjust seasonings as desired.
Ladle into bowls and top with a little extra cheddar and fresh thyme. Serve immediately.
Recipe from Half Baked Harvest