Cheddar Cream of Broccoli Soup
I've made a few different Broccoli and Cheddar Soup recipes, and this has probably been my favourite! I made it in January at Janice and Kalon's.
"Celebrate warm food and sweater weather with a hearty colorful bowl - it's pure comfort on a wintry day."
(Recipe from Chatelaine)
Ingredients:
- 1 bunch broccoli
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp salt
- 1/4 tsp salt
- 3 tbsp all-purpose flour
- 900 mL no-salt vegetable broth
- 2 cups milk
- 1 1/2 cups shredded old cheddar, plus more for garnish
- cayenne (optional)
Instructions:
1. Trim and finely chop broccoli, keeping stems and florets separate (6 cups).
2. Melt butter in a large pot over medium. Add onion and broccoli stems. cook, stirring occasionally, until stems begin to soften, about 7 min. Add garlic, salt and pepper and stir until fragrant, 2 minutes. Add flour and cook for 1 minute.
3. Gradually stir in broth and milk, Bring to a boil, then reduce heat to medium-low. Simmer until stems are fork-tender, about 4 min, then add florets and simmer until tender, about 4 more min. Remove from heat.
4. Puree soup with an immersion blender until smooth. Return pot to heat, reduce to low, and stir in cheddar. Ladle cream of broccoli soup into bowls and top with additional cheese and cayenne.
"Celebrate warm food and sweater weather with a hearty colorful bowl - it's pure comfort on a wintry day."
(Recipe from Chatelaine)
Ingredients:
- 1 bunch broccoli
- 2 tbsp butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 1/2 tsp salt
- 1/4 tsp salt
- 3 tbsp all-purpose flour
- 900 mL no-salt vegetable broth
- 2 cups milk
- 1 1/2 cups shredded old cheddar, plus more for garnish
- cayenne (optional)
Instructions:
1. Trim and finely chop broccoli, keeping stems and florets separate (6 cups).
2. Melt butter in a large pot over medium. Add onion and broccoli stems. cook, stirring occasionally, until stems begin to soften, about 7 min. Add garlic, salt and pepper and stir until fragrant, 2 minutes. Add flour and cook for 1 minute.
3. Gradually stir in broth and milk, Bring to a boil, then reduce heat to medium-low. Simmer until stems are fork-tender, about 4 min, then add florets and simmer until tender, about 4 more min. Remove from heat.
4. Puree soup with an immersion blender until smooth. Return pot to heat, reduce to low, and stir in cheddar. Ladle cream of broccoli soup into bowls and top with additional cheese and cayenne.
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