It’s the time of year when the morning air has a crisp edge, but the afternoon still carries a bit of summer warmth.  It’s the kind of day that makes broccoli cheddar soup feel exactly right. It’s the perfect in-between bowl – hearty enough to welcome the cooler evenings, but still fresh and green enough to nod toward the tail end of summer produce.

Broccoli brings that earthy, almost sweet vegetal flavor that feels grounding as the season turns. When it simmers until tender and blends with sharp cheddar, the result is a velvety, golden-green soup that tastes like comfort without heaviness. It’s the kind of meal that warms your hands as much as your appetite.

This is the time of year when we start leaning back into soups, but we’re not quite ready for the deep winter stews. Broccoli cheddar sits right in that sweet spot because it is bright, cozy, and familiar. Pair it with a slice of crusty bread or a simple fall salad, and you’ve got a meal that feels like a gentle welcome to the new season.

Broccoli Cheddar Soup

A cozy homemade soup perfect for early fall

4 Tbsp. butter

1 cup chopped yellow onion

1 large carrot, grated

4 cloves garlic, minced

¼ cup all-purpose flour

1 tsp. salt, plus more to taste

1 tsp. mustard powder

1/4 tsp. ground nutmeg

2 cups whole milk or half-and-half

2 cups chicken stock

4 cups chopped broccoli florets

½ cup grated Parmesan cheese

8 oz. shredded extra-sharp cheddar cheese

Black pepper, to taste

Croutons, for serving

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Sprinkle in the flour, salt, mustard powder, and nutmeg. Cook, whisking, until a paste forms, 1 to 2 minutes. Slowly whisk in the milk and cook, whisking continuously, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat, then add the stock. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) 

Stir in the broccoli. Return the pot over medium-low heat and simmer until the broccoli is tender, about 20 minutes. Stir in the Parmesan and half of the cheddar until melted, then add the remaining cheddar and stir until the soup is creamy. Taste and season with salt and pepper.  Serve topped with croutons. 

-Jill Rozier

Lake Tahoe Markets

www.LakeTahoeMarkets.com