I’ve been going crazy with veggies and recipes this whole pandemic thanks to work hooking it up with produce that I haven’t had to go to the store for. On Friday they had broccoli and I was like rather than do the typical stir fry or steamed side let’s try something new.
And Bam! Decided to give broccoli cheddar soup a try. All I can think is why did I not make it before? The plus of making it at home was being able to add the spice that I love and also to make the soup on the chunkier side because I like to have a little bite to my broccoli.
All you need is:
4 tablespoons butter ½ stick
½ medium onion chopped
4 cloves garlic minced
4 tablespoon flour
2 cups low sodium vegetable stock
1 tsp kosher salt
1 tsp black pepper
2 tsp chili flakes
1 tsp mustard
3 cups broccoli florets cut into small pieces (1/2 cup cut into medium size pieces)
1 large carrot grated
2 cups milk
8 oz block grated cheddar cheese
...
Directions:
Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold.
Add the garlic and saute for another minute.
Add in broccoli and let saute for 2 minutes.
Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.
Pour in the stock and mustard, mix well.
Add in carrots, and seasoning.
Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
Stir in milk and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
Serve with toasted crusty bread or grilled cheese for dipping.
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