Broccoli cheddar soup
A creamy soup made by simmering broccoli, cheddar cheese, and vegetables, then blending until smooth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Broccoli | 2 | Head |
| Cheddar Cheese | 300 | Grams |
| Whole Milk | 500 | Milliliters |
| Chicken Broth | 1 | Liter |
| Butter | 50 | Grams |
| Onion | 1 | Count |
| Carrot | 1 | Count |
| Celery | 2 | Stalk |
| Garlic | 2 | Clove |
| Flour | 50 | Grams |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Nutmeg | 0.25 | Tsp |
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté until vegetables are tender, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in chicken broth and whole milk, ensuring no lumps form.
- Add broccoli florets, salt, black pepper, and nutmeg. Bring to a simmer and cook until broccoli is tender, about 15 minutes.
- Remove pot from heat and use an immersion blender to blend the soup until smooth.
- Return pot to low heat and stir in grated cheddar cheese until melted and smooth.
- Adjust seasoning with additional salt and pepper if needed. Serve hot.
Kitchen equipment
Immersion Blender