Description
Indulge in the ultimate comfort food with our creamy broccoli cheddar soup recipe. Learn how to make this hearty and delicious dish in no time!
Ingredients
- – 1 Tbsp (15 ml) vegetable oil
- – 1 medium yellow onion, finely chopped
- – 1/4 cup (60 ml) vegetable oil
- – 1/4 cup (30 g) all-purpose flour
- – 2 cups (480 ml) chicken broth
- – 2 cups (480 ml) milk
- – 12 oz (340 g) fresh broccoli (I use a 340 g bag of florets), roughly chopped
- – 2 carrots, peeled and chopped
- – 1/2 tsp (3 ml) kosher salt
- – 1/4 tsp (1 ml) paprika
- – 1/4 tsp (1 ml) garlic powder
- – 1/4 tsp (1 ml) dry mustard (can substitute with about 1/2 tsp (3 ml) regular mustard)
- – 1/4 tsp (1 ml) black pepper
- – 2 cups (225 g) cheddar cheese
Instructions
- Heat a tablespoon of vegetable oil in a dutch oven over medium heat. Add the finely chopped onion and cook until the onion becomes soft and see-through, for about 2-3 minutes.
- Pour in 1/4 cup of vegetable oil into the dutch oven while keeping the heat at medium. Once the oil is hot, stir in the flour and mix it thoroughly. Cook this mixture for around a minute, stirring frequently.
- Gradually add approximately one cup of chicken broth, whisking continuously as you pour. Continue this process with the remaining chicken broth and milk, ensuring you pour in slowly and whisk as you go.
- Allow the broth and milk mixture to cook for a couple of minutes, whisking regularly to ensure there are no lumps of flour.
- Incorporate the chopped broccoli and carrots, stirring to mix them well. Add the paprika, garlic powder, dry mustard, salt, and pepper, and stir again. Lower the heat to a low-medium setting and let it simmer for about 10-15 minutes, or until the mixture thickens and the broccoli and carrots are tender.
- Using an immersion blender or a regular blender, process the soup until you achieve the texture you prefer.
- Gradually add the cheddar cheese, one handful at a time, stirring to melt the cheese into the soup after each addition. Taste the soup and adjust the seasoning with more salt and pepper if necessary.
- Serve the soup hot, garnishing with extra black pepper and shredded cheese if desired.
Notes
- Blend the soup until smooth after adding broccoli and carrots for a velvety texture.
- Adjust cheese amount for a richer, cheesier taste to suit your preference.
- Taste the soup before serving and adjust seasoning for a harmonious blend of flavors.
