On chilly fall and winter days I love making soup for lunch. Thick, puréed soups are my favorite, and broccoli and cheddar is one that I can never seem to get enough of. This version is pretty easy to make, and although eats as very creamy and indulgent, it is far lighter than more traditional broccoli and cheddar soups that float broccoli and other veggies in a thick cream, stock, and cheese base.

For about four servings (or three servings for hungry people) I use:

2 shallots, thinly sliced

1 or 2 Tbls. salted butter

1 Tbls. mirin (if you don’t have this you can swap in sweet white wine or just leave it out)

3 crowns of broccoli, roughly chopped into florets

1 1/2 C. Half and half

1/2 C. Milk (whatever percent you have is fine)

1 tsp. chicken bullion (you can easily leave this out or swap for a vegetable-based bullion to make the soup vegetarian)

1 handful of shredded cheddar for the soup, and more for serving

I start by sautéing the shallots in the butter with a pinch or two of salt over medium heat. When the shallots are translucent I add the mirin and cook until lightly caramelized and jammy.

At the same time, I steam the broccoli over salted water for about 10 or 15 minutes, until tender.

I add the broccoli, onions, half and half, milk, cheddar, and bullion to a blender, then mix on high until really smooth and creamy. When it’s fully blended I put the soup in a pot on the stove to warm it up a bit, and finish with a generous sprinkle of shredded cheddar.