Directions
- 1Coat the broccoli in neutral oil and roast it in the oven at 400°F for 15-20 minutes.
- 2While the broccoli roasts, sweat down your onions and garlic.
- 3Add flour and butter to make a roux, cooking it down.
- 4Add milk, carrots, and heavy cream to the roux.
- 5Cook on low for about 10 minutes.
- 6Add water or chicken broth.
- 7Once the broccoli is done roasting, add it to your soup along with chicken bouillon and the listed seasonings.
- 8Cover and cook for an additional 5 to 10 minutes.
- 9Add a pinch of nutmeg when you're adding in the cheddar.
- 10Give it a good stir and adjust the seasonings to your liking.
Ingredients
- 2 large heads of broccoli cut small
- 8 oz shredded carrots
- 1.5 cups milk
- 1 cup heavy cream
- 3 cups water or chicken broth
- 0.25 cup flour
- 4 TBSP butter
- 0.5 diced onion
- 3 minced garlic cloves
- 2 cups FRESHLY SHREDDED cheddar (1 cup mild & 1 cup sharp)
- 0.25 tsp nutmeg
- 2 TBSP garlic powder
- 2 TBSP onion powder
- 2 TBSP black or white pepper
- 2 TBSP adobo or all purpose seasoning
- 2 TBSP chicken bouillon
- neutral oil
- toasted sourdough with garlic & herb kerrygold butter
Equipment
oven
Tips
- Roast your broccoli for about 20 minutes before adding it to the soup for extra layers of flavor.
- Add a pinch of nutmeg when adding in the cheddar to bring out more flavor.
- Adjust seasonings to your liking, and use common sense with quantities; the recipe does not have to be exact.
- If you don't like chicken bouillon, use vegetable bouillon or omit it.
- If you're allergic to nutmeg, do not use it.
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