Broccoli and Cheese Soup
Directions
- 1Add about three tablespoons of butter to the pot.
- 2Add half a yellow onion, diced, and about a cup of shredded matchstick carrots.
- 3Season with salt and pepper.
- 4Cook until the onions and carrots start to soften up.
- 5Add about 1/8 cup of flour.
- 6Cook the flour with the vegetables for a minute or two until there is no raw flour left, creating a roux.
- 7Pour in about two cups of water.
- 8Stir until it comes back to a boil and thickens up.
- 9Add chicken bouillon.
- 10Pour in about a cup of cream.
- 11Add garlic powder.
- 12Add one head of chopped broccoli florets.
- 13Cut the heat down to a simmer and cover, letting it cook until the broccoli is done, about 15 minutes.
- 14Turn off the heat.
- 15Grate in about half of an eight-ounce block of cheddar cheese.
- 16Stir until the cheese is melted.
Ingredients
- 3 tablespoons butter
- 0.5 half yellow onion
- 1 cup shredded matchstick carrots
- salt
- pepper
- 0.125 cup flour
- 2 cups water
- chicken bouillon
- 1 cup cream
- garlic powder
- 1 head broccoli
- 4 ounces sharp cheddar cheese
Equipment
Dutch ovengraterwooden spoon
Tips
- You can double everything to make a bigger pot.
- Grate your own cheese if you can, but pre-shredded cheese is fine too.
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