Broccoli cheese soup
A rich and comforting bowl of soup for cold days
Servings 4
Ingredients
- 1 head broccoli, chopped (including stems)
- 1 piece carrot, grated
- 1 cup sharp Cheddar cheese, grated (plus more for toppings)
- 1 cup milk
- 250 ml cooking cream
- 2 cup water
- 1 cup chicken or vegetable broth (substitute 1 bouillon cube)
- 2 cloves garlic, crushed
- 100 grams butter
- 2 tbsp flour
- Croutons or crusty bread
Instructions
- In a pot, melt butter and sautee garlic for 30 seconds.
- Sprinkle flour and whisk until no clumps remain.
- Add milk little by little, constantly whisking to prevent lumps.
- Add water and broth (or bouillon cube). Mix until the cube is melted.
- Add the broccoli and bring to a simmer. Cook for 15 minutes and stir in the cream.
- Add the carrots.
- After 5 minutes, remove from heat and use an immersion blender and blend the soup to your desired consistency (skip this step if you want a chunky soup). If the soup is too thick for your liking, please feel free to add water then simmer again.
- Stir in cheese and allow to melt.
- Season with salt and pepper to taste.
- Serve hot with more cheese on top, crusty bread or croutons.