Broccoli Cheddar Cheese Soup
Broccoli is cooked with vegetables like carrots and aromatics like garlic and onion to make a flavorful and comforting soup. Cheddar makes it a creamy and cheesy soup, while herbs add flavor.
Ingredients
- 2 medium heads Broccoli
- 1 large carrot grated
- 3 tablespoons Butter
- ⅓ cup flour
- 1 medium Onion
- 2 teaspoon minced Garlic
- 1 bay leaf
- 1.5 cup Chicken Stock
- 2 cups Half & half
- 1 teaspoon Mustard powder
- ½ teaspoon Black pepper
- 1 teaspoon Salt
- 1.5 cup Sharp Cheddar Cheese
Instructions
- Roughly chop broccoli. Add boiling hot water to it and let it stay for a minute. Then drain and keep aside.
Cook the roux
- In a deep soup pot or dutch oven melt butter. Saute onion, minced garlic, and bay leaf until the onion has softened.
- Stir in the flour and cook for a minute on low heat, taking care not to burn.
- Add chicken stock slowly to the pot and keep stirring to avoid any lump formation.
Make the soup
- Stir in the half and half, mustard powder, salt, and pepper. Bring everything to a simmer.
- Add broccoli florets and grated carrot, and keep it simmering for 5 minutes. The florets should have been cooked by now. Next, add shredded cheddar cheese and mix it with the soup.
- Serve it in soup bowls.