Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 medium, diced onion; 2 cloves, minced garlic; 0.5 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 1 pinch cayenne pepper; 0.25 cup all-purpose flour; 2 cups vegetable or chicken stock; 2 cups half-and-half; 1 medium head, chopped broccoli; 2 medium or 3 small, shredded carrots; 8 ounces, shredded sharp cheddar cheese; 1 to taste kosher salt; 1 to taste black pepper

35m

Serves 4

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Broccoli Cheddar Soup

facebook.com

35m

Serves 4

Directions

1Melt butter in a large pot over medium heat.
2Add diced onion and sauté until soft and translucent (5-7 minutes).
3Add minced garlic, smoked paprika, garlic powder, and cayenne pepper; cook for 30 seconds until fragrant.
4Add flour and cook, stirring frequently, until lightly golden (1-2 minutes).
5Stir in vegetable or chicken stock and half-and-half. Bring to a gentle boil, then reduce heat to medium-low.
6Add chopped broccoli and shredded carrots. Partially cover and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
7Remove from heat and stir in shredded cheddar cheese, a handful at a time.
8Season with salt and pepper to taste.
9Serve with crusty bread for dipping.

Ingredients

4 tablespoons unsalted butter
1 medium, diced onion
2 cloves, minced garlic
0.5 teaspoon smoked paprika
0.5 teaspoon garlic powder
1 pinch cayenne pepper
0.25 cup all-purpose flour
2 cups vegetable or chicken stock
2 cups half-and-half
1 medium head, chopped broccoli
2 medium or 3 small, shredded carrots
8 ounces, shredded sharp cheddar cheese
1 to taste kosher salt
1 to taste black pepper

Equipment

knifecutting boardbox graterlarge potspoon

Broccoli Cheddar Soup

35m

Serves 4

facebook.com

Broccoli Cheddar Soup

facebook.com

35m

Serves 4

Directions

1Melt butter in a large pot over medium heat.
2Add diced onion and sauté until soft and translucent (5-7 minutes).
3Add minced garlic, smoked paprika, garlic powder, and cayenne pepper; cook for 30 seconds until fragrant.
4Add flour and cook, stirring frequently, until lightly golden (1-2 minutes).
5Stir in vegetable or chicken stock and half-and-half. Bring to a gentle boil, then reduce heat to medium-low.
6Add chopped broccoli and shredded carrots. Partially cover and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
7Remove from heat and stir in shredded cheddar cheese, a handful at a time.
8Season with salt and pepper to taste.
9Serve with crusty bread for dipping.