Velvety Broccoli and Cheese Soup: Creamy Comfort

In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent and soft. Add the minced garlic and cook for 1 more minute, releasing the aromas. This is the starting point.

The short answer is: sprinkle the wheat flour over the sautéed onion and garlic, stirring continuously for 1 minute. This process creates a roux, fundamental to thicken the soup and ensure a velvety texture, without unwanted lumps at the end. Cook the flour well.

Incorporate the vegetable broth and whole milk gradually, whisking vigorously with a wire whisk to completely dissolve the roux and avoid the formation of lumps. Add the broccoli florets to the pot and cook for 8-10 minutes, until they are tender. Do not overcook.

The secret of this recipe is to remove the pan from the heat and use a hand mixer to beat the soup directly in the pan until you get a completely creamy and homogeneous consistency. If you prefer, carefully transfer the soup to a blender, pulsing until smooth. Beware of hot steam.

Return the blended soup to low heat. The most important tip is to add the fresh heavy cream and the shredded cheeses (cheddar and Parmesan) gradually, stirring constantly until they are completely melted and incorporated. Avoid boiling the soup after adding the cheeses to maintain creaminess. Season with nutmeg, salt, and black pepper to taste, adjusting the flavor according to your personal preference.

Serve the Velvety Broccoli and Cheese Soup immediately, in warmed bowls. Finish with a drizzle of extra virgin olive oil and, optionally, with some crispy croutons or a little more freshly grated parmesan cheese for an extra touch of flavor and texture. Enjoy this comforting delight.