Ultimate Creamy Broccoli Cheddar Soup Recipe Deli Style

Instructions:

1. Melt butter in a large, heavy-bottomed Dutch oven or stockpot over medium heat. Add onion, carrot, and celery. Sauté gently until softened and translucent (about 7-8 minutes). Add minced garlic for the final minute.
2. If using wine, pour it in now and scrape up any browned bits from the bottom of the pot. Let it bubble until almost evaporated.
3. Whisk the flour into the cooked vegetables and fat mixture. Cook, stirring constantly, for 2 minutes to cook out the raw flour taste.
4. Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce heat to low and cook until the soup base slightly thickens (about 5 minutes).
5. Add the broccoli florets and simmer gently until the broccoli is tender-crisp (about 8-10 minutes).
6. Use an immersion blender to partially or fully blend the soup to your preferred consistency, leaving some texture if desired.
7. Reduce heat to the lowest setting—it must not boil from this point on. Whisk in the milk, Dijon mustard, cream cheese, salt, pepper, and nutmeg. Stir until the cream cheese has melted smoothly.
8. Remove the pot from the heat completely. Add the grated Cheddar in small handfuls, stirring continuously until each addition is fully melted and incorporated before adding the next. Do not allow the soup to boil after adding the cheese.
9. Taste and adjust seasoning (salt and pepper). Let the soup rest for 5 minutes before serving piping hot, optionally topped with croutons.