Broccoli Cheddar Soup:
Ingredients:
– 4 cups of fresh broccoli florets (or thawed frozen broccoli)
– 1 medium onion, finely diced
– 2 cloves of garlic, minced
– 3 tablespoons of unsalted butter
– 3 tablespoons of all-purpose flour
– 2 cups of chicken or vegetable broth
– 2 cups of whole milk
– 1 cup of heavy cream
– 2 cups of shredded sharp cheddar cheese
– 1/4 cup of grated Parmesan cheese
– 1/2 teaspoon of paprika
– 1/4 teaspoon of nutmeg (optional)
– Salt and pepper, to taste
Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until they are fragrant and softened, approximately 3-4 minutes.
2. Prepare the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring to create a paste. Cook for 1-2 minutes to remove the raw flour flavor.
3. Incorporate the Liquids:
Slowly whisk in the chicken or vegetable broth, followed by the milk. Stir continuously to prevent lumps from forming. Bring the mixture to a gentle simmer.
4. Add the Broccoli:
Incorporate the broccoli florets, cover the pot, and let it simmer for 10-15 minutes, or until the broccoli is tender.
5. Blend (Optional):
For a smoother consistency, use an immersion blender to puree the soup. Alternatively, you can leave it chunky or blend only a portion for a varied texture.
6. Mix in Cheese and Seasonings:
Reduce the heat and gradually add the cheddar and Parmesan cheese, stirring until melted. Add the paprika, nutmeg (if desired), and season with salt and pepper to taste.
7. Finish with Cream:
Stir in the heavy cream and let it simmer for an additional 5 minutes. Adjust the thickness with more broth or milk if necessary.
8. Serve:
Ladle the soup into bowls and top with extra shredded cheddar or croutons, if you like. Serve warm alongside crusty bread.
If you’re interested, I can also provide a recipe for bread bowls to accompany this soup!
