Broccoli Cheese Soup (Print Version)
# Ingredients:
01 -
6 tablespoons butter.
02 -
1 small yellow onion, diced.
03 -
3 cloves garlic.
04 -
1 teaspoon Worcestershire sauce.
05 -
1 teaspoon hot sauce.
06 -
6 tablespoons flour.
07 -
3 cups chicken broth.
08 -
3 cups half and half (half milk/half light cream).
09 -
3-4 cups finely diced broccoli florets, fresh or frozen.
10 -
¾ cup carrots, julienned.
11 -
2 ½ cups cheddar cheese, shredded.
12 -
¼ cup Parmesan cheese, grated.
13 -
1 teaspoon mustard powder.
14 -
½ teaspoon pepper.
15 -
½ teaspoon paprika.
16 -
1 pinch nutmeg.
# Instructions:
01 -
Shred or grate the cheese and set it aside. Measure out the remaining ingredients to ensure a smooth cooking process.
02 -
Melt the butter in a large soup pot over medium heat. Add the diced onions and stir, allowing them to soften gently for about 5 minutes.
03 -
Introduce the garlic, Worcestershire sauce, hot sauce, and seasonings to the pot, cooking for another minute. Then, sprinkle in the flour, stirring to eliminate any raw flour taste, cooking for 1-2 minutes.
04 -
Gradually add the chicken broth in small splashes, stirring continuously to maintain a smooth mixture. Follow by adding the half and half in the same manner. Bring the mixture to a gentle bubble and let it simmer, reducing and thickening for about 5-7 minutes. Stir occasionally and keep a silicone spatula handy to prevent sticking.
05 -
Add the broccoli and carrots, partially cover the pot, and let them soften for about 10 minutes. Stir occasionally and adjust the heat to maintain a very gentle bubble.
06 -
Once the broccoli is fork-tender, reduce the heat to low. For a smoother consistency, you can optionally use an immersion blender to blend a portion of the soup, then stir to combine.
07 -
Gradually mix in the cheese over low heat, stirring until melted and well-combined. Serve hot and enjoy!.
# Notes:
01 -
For a thick and creamy texture, ensure all ingredients are measured precisely and follow the simmering times.
02 -
The mustard powder, Worcestershire sauce, and hot sauce subtly enhance the soup’s flavor without overpowering it.
03 -
Frozen broccoli can be used but may result in a slightly mushier texture.
04 -
Adjust seasoning to taste, particularly the nutmeg, which should be used sparingly.
05 -
Skipping the Parmesan cheese is an option, but it adds a nuanced flavor that enriches the soup.