Broccoli Cheddar Soup
Ingredients:
4 cups broccoli florets
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups shredded cheddar cheese
1 cup milk
1/2 cup heavy cream
1/4 cup all-purpose flour
3 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Directions:
In a large pot, heat olive oil and butter over medium heat. Add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
Stir in flour and cook for 1-2 minutes to form a roux.
Gradually add broth, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add broccoli florets and cook until tender, about 5-7 minutes.
Using an immersion blender, blend the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender and blend.)
Stir in milk, heavy cream, and shredded cheddar cheese. Cook until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
Serve hot with crusty bread or crackers.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 6 servings
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