Broccoli Cheddar Soup 🥦🧀
Elements:
4 tablespoons of buttery goodness
1 diminutive onion, finely chopped
2 cloves of pungent garlic, minced
1/4 cup of all-purpose flour
2 cups of savory hen or vegetable broth
2 cups of creamy half-and-half (or entire milk)
4 cups of broccoli florets, chopped
1 giant carrot, grated
2 cups of sharp cheddar cheese, shredded
1/2 teaspoon of smoky paprika
1/4 teaspoon of warm nutmeg (optionally available)
Salt and pepper to taste
Elective: crusty bread or bread bowls for serving
Directions:
Softening the Greens:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Adding the Aroma:
Next, add the minced garlic and cook for an additional 1-2 minutes until aromatic.
Making the Roux:
Stir in the flour and cook for about 2 minutes, stirring constantly, to form a roux. It should turn a light golden color.
Adding the Liquid Gold:
Gradually whisk in the hen or vegetable broth and half-and-half, ensuring there are no lumps. Bring the mixture to a simmer.
Cooking the Greens:
Add the chopped broccoli and grated carrot to the pot. Cover and simmer for 15-20 minutes, until the broccoli is tender.
Mixing it Up (Optional):
If you prefer a smoother soup, use an immersion blender to blend half or the entire soup. For a chunkier texture, skip this step.
Melting the Cheese:
Stir in the shredded cheddar cheese until melted and smooth.
Seasoning to Taste:
Season with paprika, nutmeg (optional), salt, and pepper to taste.
Serving Suggestions:
Serve the broccoli cheddar soup hot with crusty bread or in a bread bowl for added comfort.
Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 4-6 bowls
Warm up with this creamy, cheesy broccoli cheddar soup! 🥦🧀