ADVERTISEMENT
Broccoli and Cheese Soup Recipe
Ingredients:
- 4 cups broccoli florets (fresh or frozen)
- 1 cup carrots, diced or julienned
- 1 cup celery, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional, for added warmth)
- 1/2 teaspoon paprika (optional, for a little kick)
Instructions:
- Prepare the Vegetables:
- In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Add the minced garlic and cook for an additional minute.
- Make the Roux:
- Stir in the flour to the vegetable mixture, cooking for about 2-3 minutes. This forms a roux, which will help thicken the soup.
- Add the Broth:
- Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
- Cook the Broccoli:
- Add the broccoli florets to the pot and cook for another 10-15 minutes, until the broccoli is tender.
- Blend the Soup (Optional):
- If you prefer a smoother soup, you can use an immersion blender to blend the soup to your desired consistency. If you like it chunky, you can skip this step.
- Add the Dairy:
- Stir in the milk or half-and-half, and allow the soup to heat through. Do not let it boil after adding the dairy, as it could curdle.
- Add the Cheese:
- Gradually add the shredded cheddar cheese, stirring until it’s fully melted and incorporated into the soup. Add salt, pepper, nutmeg, and paprika to taste.
- Serve:
- Once the cheese is fully melted and the soup is hot, it’s ready to serve. You can garnish with extra shredded cheese, a sprinkle of paprika, or even some croutons for added texture.
Enjoy your creamy and comforting Broccoli and Cheese Soup!
Would you like any variations or additional tips for this recipe?
