HOMEMADEHOOPLAH.COM

BROCCOLI AND CHEESE SOUP

Yield

8 servings

Time

1 hour 10 minutes

Ultra creamy homemade broccoli and cheese soup with a dash of smoky flavor. It's the ideal comfort food for all year long and can be served as an appetizer, main dish, or side.

INGREDIENTS

‣ 1/2 cup unsalted butter ‣ 1 large yellow onion, chopped ‣ 1 tablespoon fresh garlic, minced ‣ 1/3 cup all-purpose flour ‣ 2 1/2 cup low sodium chicken broth ‣ 2 1/2 cup half and half cream ‣ 1 teaspoon salt ‣ 1/2 teaspoon ground mustard ‣ 1/2 teaspoon smoked paprika, optional ‣ 1 pinch black pepper ‣ 1 pound broccoli, cut into bite-sized pieces ‣ 1/2 cup shredded carrots ‣ 2 cup shredded cheddar cheese, plus more for garnish (optional)

1

In a Dutch oven, melt the butter, then toss in the onion. Cook a few minutes until the onions are soft, then add in the garlic and cook for a minute more.

COOK THE ONION AND GARLIC

2

Add the flour to the pot and then whisk until the flour as absorbed the butter and the mixture has turned a tan color.

THICKEN IT UP

3

While continuing to whisk, pour in a bit of the chicken broth. Mix until the flour has absorbed it, then pour in a little bit more chicken broth.

ADD THE CHICKEN BROTH

4

Like the chicken broth, slowly add in the half and half cream while whisking, working in small pours until all the cream has been added.

ADD SOME CREAM

5

Bring soup to a simmer and season with salt, ground mustard, smoked paprika, and some pepper (to taste). Once the sauce is bubbling, allow it to simmer for a few minutes.

SEASON TO TASTE

6

Toss the broccoli and carrots into the pot and give everything a good stir. Bring the mixture to another boil and then allow it to cook, uncovered, for about 20 minutes, stirring occasionally.

ADD THE VEGGIES

7

Remove sauce from heat and add the cheese, then mix well.

FINISH WITH CHEESE