Broccoli Cheese Soup

Broccoli Cheese Soup

Ingredients:

– 4 tbsp unsalted butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken or vegetable broth
– 3 cups whole milk
– 4 cups broccoli florets, chopped
– 2 large carrots, peeled and grated
– 2 cups shredded cheddar cheese
– 1/2 tsp paprika
– Salt and pepper, to taste

Instructions:

1. **Sauté the Onion and Garlic:**
– In a large pot or Dutch oven, melt the butter over medium heat.
– Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
– Add the minced garlic and cook for another minute until fragrant.

2. **Make the Roux:**
– Stir in the flour and cook for about 2 minutes, stirring constantly, until the flour is lightly browned and has a nutty aroma.

3. **Add the Liquid:**
– Gradually whisk in the chicken or vegetable broth and milk, ensuring there are no lumps.
– Continue to cook and stir until the mixture thickens and starts to simmer.

4. **Add the Vegetables:**
– Add the chopped broccoli florets and grated carrots to the pot.
– Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the vegetables are tender.

5. **Add the Cheese:**
– Stir in the shredded cheddar cheese until it is fully melted and the soup is creamy.
– Add the paprika and season with salt and pepper to taste.

6. **Blend (Optional):**
– For a smoother texture, you can use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, skip this step.

7. **Serve:**
– Ladle the soup into bowls and garnish with additional shredded cheese if desired.

Enjoy your creamy and delicious broccoli cheese soup!