Broccoli Cheddar Soup
This soup is very creamy, thick, and delicious! It is absolutely a comfort food to have for lunch or dinner with some bread.
Ingredients
- 4 cups Broccoli florets small florets
- 1 large Carrot julienned/shredded
- 1 small Onion chopped
- 2 Garlic cloves chopped
- 4 tbsp All purpose flour
- 1.5 cup Cheddar cheese mild/sharp
- 4 tbsp Butter
- 2 cups Milk 2% room temperature
- 2 cups Vegetable stock
- 1/4 tsp Cayenne pepper
- 1/2 tsp Black pepper powder
- 1/4 tsp Garlic powder
- 1 tsp Salt or as required
Instructions
- Melt some butter in a large deep pot on medium heat. Add chopped onion and garlic and fry them for 2-3 minutes.
- Mix some flour and keep stirring continuously with a whisk for 2-3 minutes.
- Add some vegetable stock, little at a time, and keep stirring with a whisk for about 5-7 minutes, until the mixture turns shiny. Add garlic powder, cayenne pepper, black pepper powder, and salt. Mix well.
- Add broccoli florets and carrots, and mix well. Cover it with a lid and bring the soup to a simmer and cook for about 12 minutes.
- Stir in some milk and cook for 2-3 minutes on low heat. Mix some cheddar cheese and cook on low heat for another 1-2 minutes until it melts.
- Taste the seasoning and adjust as per taste. Serve hot.
Notes
- Make sure milk is at room temperature or warm it up in a microwave for 30-40 seconds.
- If you are on a gluten-free diet, add corn flour to the recipe as a thickening agent.
- You can add corn starch as well, but make sure you are adding half the amount of corn starch than corn flour or all purpose flour in the recipe.
- To make the soup more rich, you may add half cup heavy cream in the recipe.
- You can use frozen broccoli as well in the recipe to save some time.