Ingredients
- 5 tablespoons unsalted butter
- 1 finely diced small sweet yellow onion
- 2 cups (500ml) chicken stock or bouillon
- 2 cups Half & Half
- 1 peeled, minced garlic clove
- 2 handfuls chopped broccoli florets
- ¼ cup (35g) all-purpose flour
- 2 peeled, very thinly sliced carrots
- 8 ounces (225g) extra-sharp cheddar
- ¾ teaspoon salt
- ¾ teaspoon black pepper
Optional Ingredients
- ½ teaspoon mustard powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
Method
- Melt a tablespoon of butter in a pan then sauté the onion in there for about 4 minutes or until translucent, stirring occasionally.
- Add the garlic and cook for 30 seconds then take the pan off the heat.
- Put 4 tablespoons of butter in a big, heavy pan with the flour and make a roux. This means cook it for about 4 minutes, whisking all the time until thick.
- Whisk in the stock and then the cream.
- Simmer the recipe for cheddar broccoli soup for 20 minutes or until a bit thicker, stirring occasionally.
- Add the carrots, broccoli and the onion and garlic mixture.
- Also add the salt and pepper and any of the optional spices you want.
- Simmer for another 20 minutes or until thick, stirring sometimes.
- Add most of the cheese and stir until melted.
- Divide the soup between serving dishes and garnish with the remaining cheddar.
Notes
- Sub vegetable stock for the chicken stock if you want a vegetarian cheddar broccoli soup.
- Use milk instead of cream if you prefer (the soup will be thinner but still good).
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat it in the microwave.