Ingredients
Scale
- 2 heads of broccoli, quartered lengthwise
- 1 poblano chile
- 1 large carrot
- 1 small white onion, halved
- 1 tablespoon olive oil
- 3 cloves garlic, in husk
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup half and half
- 2 1/2 cups chicken broth
- 1 teaspoon smoked paprika
- Salt & pepper to taste
- 2 ½ cups freshly grated sharp cheddar cheese
Instructions
- Preheat your grill to high heat. Add the oil the to broccoli and carrot, just a little to lightly coat it.
- Grill the broccoli, poblano, carrot, onion halves, and garlic cloves. Some items will cook faster than others. The goal is to char the outside of everything to build flavor, not to fully cook. Flip the vegetables as needed. After about 5-6 minutes remove everything and allow them to cool for dicing.
- Make sure the poblano chile is fully charred on the outside. Remove it and place it in a sealed container or bag to allow the skin to steam loose. When cool, remove the skin, seeds, and stem. Dice finely.
- Remove the charred husks from the garlic and the onion. Dice them finely and add them to the bowl with the poblano chile.
- Cut up the broccoli into bite-sized pieces and the carrots into thick coins. Place them in a separate bowl together.
- In a large soup pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Add the bowl of chiles, onion, and garlic. Sautee for about 3-4 minutes until fragrant.
- Add the flour to the pot, and continue to cook and whisk for about 2-3 minutes until the flour is thickened. Slowly pour in the half and half and the milk. Keep whisking, as the mixture will thicken and then loosen up. Pour in the broth slowly while whisking to incorporate. Allow the soup to simmer for about 10 minutes, occasionally whisking.
- After the soup base has started to thicken, add in the broccoli, carrots, smoked paprika, salt, and pepper. Continue to simmer for about 7-8 minutes.
- Remove from the heat when ready and stir in most of the cheddar cheese. The heat will melt it quickly. Reserve some for garnish… or just dump it in and enjoy.
Notes
- This is a grilled soup recipe, however, you can achieve a similar result with the oven if you have to. Set your oven to broil and crisp up the veg for a few minutes, checking periodically. Everything will cook at different times, so don’t burn the broccoli!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grill
- Cuisine: Soup
