Broccoli Cheddar Soup

AMERICAN·NON-VEGSource

A creamy and comforting broccoli cheddar soup, perfect for a chilly day. Easy to make and incredibly delicious.

Ingredients

12

Butter

½ cup

Onion

diced

1 cup

Garlic

minced

2 cloves

Cayenne Pepper

¼ tsp

Salt

to taste

Black Pepper

¼ tsp

All-Purpose Flour

¼ cup

Chicken Broth

4 cups

Julienned Carrots

1 cup

Broccoli Florets

4 cups

Half-and-Half

1½ cups

Shredded Cheddar Cheese

2 cups

Equipment

Dutch Oven

Instructions

1Sauté Aromatics10m

Melt Butter

Melt 1 stick (1/2 cup) of butter in a large pot or Dutch oven over medium heat.

Sauté Onions

Add 1 cup of diced onion and sauté until softened and translucent, about 5-7 minutes.

Add Garlic and Spices

Stir in 2 minced cloves of garlic, 1/4 tsp cayenne pepper, and salt and pepper to taste. Cook for 1 minute until fragrant.

2Make the Roux and Add Liquids5m

Add Flour

Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly, to form a roux.

Add Broth

Gradually whisk in 4 cups of chicken broth, ensuring no lumps form. Bring to a simmer.

3Cook Vegetables15m

Add Carrots

Add 1 cup of julienned carrots to the pot. Simmer for 5 minutes.

Add Broccoli

Stir in 4 cups of broccoli florets. Continue to simmer for about 10 minutes, or until the broccoli is tender.

4Finish the Soup5m

Add Half-and-Half

Reduce heat to low. Stir in 1.5 cups of half-and-half. Do not let the soup boil after adding the half-and-half.

Melt Cheese

Gradually add 2 cups of shredded cheddar cheese, stirring until completely melted and the soup is smooth and creamy. Remove from heat.

5Serve2m

Ladle and Serve

Ladle the hot soup into bowls and serve immediately. Garnish as desired.