Broccoli Cheddar Soup Recipe
Ingredients:
- 1/4 cup of butter
- 1 onion, chopped
- 1 carrot, finely chopped
- 3 cloves of garlic, minced
- 1 tsp of Italian seasoning
- 1 tsp of salt
- 1/4 tsp of ground mustard
- 1/4 tsp of black pepper
- 3 tbsp of all-purpose flour
- 2 cups of vegetable broth
- 1 cup of milk (substitute with evaporated milk if desired)
- 1 cup of cream
- 4 cups (about 250 grams) of broccoli florets
- 3 cups (about 180 grams) of shredded cheddar cheese
Instructions:
- Heat the Pot: Place a large pot or Dutch oven on the stove over medium-high heat. Melt the butter in the pot.
- Sauté Vegetables: Add the chopped onion and carrot to the pot. Sauté for about 5 minutes, or until they begin to soften.
- Season: Introduce the minced garlic, Italian seasoning, salt, ground mustard, and black pepper to the pot. Cook for another minute to allow the spices to become fragrant.
- Make a Roux: Sprinkle the flour over the vegetables, stirring constantly. Cook for 1 minute to remove the raw flour taste.
- Add Liquids: Slowly pour in the vegetable broth, milk, and cream, stirring continuously. Keep cooking and stirring until the mixture starts to thicken slightly.
- Cook the Broccoli: Add the broccoli florets to the soup. Reduce the heat to medium-low and let the soup simmer until the broccoli is tender, which should take about 10 minutes.
- Add Cheese: Stir in the shredded cheddar cheese until it melts into the soup and the mixture becomes smooth and creamy.
- Serve: Once the cheese is fully incorporated and the soup has reached your desired consistency, it’s ready to serve. Enjoy your warm and comforting Broccoli Cheddar Soup!