Ingredients:
- 4 cups fresh broccoli florets (or 1 package frozen broccoli)
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk or heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon ground mustard (optional)
Instructions:
-
Cook the Broccoli: In a large pot, bring a few cups of water to a boil. Add the broccoli florets and cook for about 3-4 minutes until tender. Drain and set aside.
-
Sauté Vegetables: In the same pot, heat olive oil or butter over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Add garlic and cook for an additional 1 minute.
-
Make the Roux: Sprinkle the flour over the cooked onions and garlic, stirring to create a thick paste (roux). Cook for 1-2 minutes to remove the raw flour taste.
-
Add Liquids: Gradually pour in the broth while stirring to combine. Then, add the milk or cream. Stir frequently until the mixture thickens slightly (about 5-7 minutes).
-
Add Broccoli: Add the cooked broccoli to the soup and cook for another 5 minutes, stirring occasionally.
-
Blend (optional): For a smoother texture, use an immersion blender to blend the soup directly in the pot. Alternatively, transfer half of the soup to a blender and pulse until smooth, then return it to the pot.
-
Add Cheese: Lower the heat and stir in the shredded cheddar cheese until fully melted and the soup is creamy.
-
Season: Taste and season with salt, pepper, paprika, and mustard to your liking.
-
Serve: Ladle the soup into bowls and serve hot. You can garnish with extra cheddar cheese or croutons if desired.
Enjoy your homemade broccoli cheddar soup!
0 Comments