Broccoli Cheddar Soup
Equipment
Ingredients
Ingredients
butter (room_temperature)
2 tbsp
onion (finely_chopped)
1 piece
garlic (minced)
2 clove
all-purpose flour (sifted)
2 tbsp
vegetable broth (warm)
500 ml
milk (whole)
360 ml
heavy cream (cold)
240 ml
broccoli (finely_chopped)
180 g
carrot (shredded)
90 g
sharp cheddar cheese (freshly_shredded)
170 g
salt
0.5 tsp
black pepper (ground)
0.5 tsp
paprika (ground)
0.25 tsp
garlic powder
0.25 tsp
Instructions
Prepare vegetables
Finely chop onion, mince garlic, and prepare broccoli and carrot.
Make the roux
Melt butter and cook onion and garlic until softened, then add flour.
Add liquids
Gradually whisk in broth, milk, and cream until smooth.
Simmer the soup
Add broccoli and carrot, then simmer until vegetables are tender.
Add cheese and season
Remove from heat, stir in shredded cheese until melted, then season with salt, pepper, paprika, and garlic powder.
Serve hot
Ladle the creamy soup into bowls and serve immediately.
Original recipe
Storage
Reheat gently to prevent cheese from separating. Add a splash of milk if too thick.
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