Broccoli Cheddar Soup
Directions
- 1Chop the broccoli into desired sizes, some big and some small.
- 2Put the chopped broccoli in a bowl.
- 3Add some oil to the broccoli and toss it.
- 4Season with salt and pepper.
- 5Add a pinch of nutmeg.
- 6Toss the broccoli again.
- 7Line a sheet tray with parchment paper.
- 8Spread the seasoned broccoli evenly on the sheet tray.
- 9Roast the broccoli in the oven at 375 degrees Fahrenheit until it looks roasted. It should take about 20 minutes.
- 10Shred two carrots using a cheese grater.
- 11Put the shredded carrots in a bowl.
- 12Dice half an onion and half a shallot.
- 13Add the diced onion and shallot to the same bowl as the carrots.
- 14Mince two cloves of garlic.
- 15Place the minced garlic in a separate bowl.
- 16Dice four slabs of bacon into small bits.
- 17In a pot on medium heat, add the diced bacon.
- 18Cook the bacon until it's crispy and all the fat has rendered out.
- 19Remove the crispy bacon and set it aside, keeping the grease in the pot.
- 20Add about a tablespoon of butter to the pot with the bacon grease.
- 21Once the butter is melted, add the carrots, shallot, and onion to the pot.
- 22Toss the vegetables around and cook until the onions are translucent.
- 23Add the minced garlic to the pot and cook until it gets a nice golden color.
- 24Add three tablespoons of flour to the pot.
- 25Mix the flour with the vegetables and let it cook for about 2 minutes to remove the raw flour taste.
- 26Switch to a whisk and add one and a half cups of milk to the pot.
- 27Whisk to get rid of any lumps of flour.
- 28Add one cup of heavy cream and whisk, letting it cook for another two minutes.
- 29Add two cups of chicken stock.
- 30Let it cook for about two to three minutes before adding more.
- 31Add two more cups of chicken stock.
- 32Add the roasted broccoli to the pot.
- 33Add a little bit more salt and pepper, garlic powder, ground thyme, and smoked paprika for seasoning.
- 34Mix everything in the pot.
- 35Add about three ounces of smoked gouda cheese and eight ounces of sharp cheddar cheese to the soup, mixing it until it melts.
- 36Once all the cheese is melted, add the crispy bacon.
- 37Mix the bacon in.
Ingredients
- 3 stalks broccoli
- oil
- salt and pepper
- 1 pinch nutmeg
- 2 carrots
- 0.5 onion
- 0.5 shallot
- 2 cloves garlic
- 4 slabs bacon
- 1 tablespoon butter
- 3 tablespoons flour
- 1.5 cups milk
- 1 cup heavy cream
- 4 cups chicken stock
- garlic powder
- ground thyme
- smoked paprika
- 3 ounces smoked gouda cheese
- 8 ounces sharp cheddar cheese
Equipment
bowlcutting boardknifesheet trayparchment paperovencheese graterpotwooden spoonwhisk
Tips
- Add a pinch of nutmeg to enhance the flavor.
- Save the garlic to cook it separately after the onions are translucent to prevent it from burning.
- Let the flour cook for about 2 minutes to get the raw flour taste out.
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