Creamy Broccoli Cheddar Soup

Ingredients

• 2 tbsp butter
• 0.5 onion (small, diced)
• 2 garlic cloves (minced)
• 2 tbsp all-purpose flour
• 300 ml vegetable broth
• 400 ml whole milk
• 250 g broccoli (chopped)
• 100 g mushrooms (sliced)
• 1 carrot (grated)
• 150 g shredded chicken (optional)
• 2 slices cheddar cheese
• 2 slices American cheese
• salt and black pepper (to taste)
• 1 tsp paprika
• 1 tsp garlic powder
• 120 g heavy cream (optional)

Steps

1. 1

   Melt the butter in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and minced garlic to the pot. Sauté until the onion is translucent and the garlic is fragrant.

3. 3

   Stir in the all-purpose flour and cook for about 1 minute to remove the raw flour taste, creating a roux.

4. 4

   Slowly whisk in the vegetable broth and whole milk, ensuring there are no lumps.

5. 5

   Add the chopped broccoli, sliced mushrooms, and grated carrot to the liquid base.

6. 6

   If using, add the shredded chicken to the pot.

7. 7

   Season the soup with salt, black pepper, paprika, and garlic powder.

8. 8

   Bring the mixture to a gentle simmer and cook until the vegetables are tender, about 10-15 minutes.

9. 9

   Stir in the slices of cheddar and American cheese until completely melted and incorporated.

10. 10

    If a creamier consistency is desired, stir in the heavy cream and heat through before serving.

Notes

The source provides a complete ingredient list but the steps were mechanically derived from the ingredient preparation notes and standard soup-making techniques as the visual/text source for the method was limited. For a heartier version, definitely include the optional chicken and heavy cream.

Nutrition per serving

• soup
• comfort food
• broccoli cheddar
• cheesy
• dinner
• cozy
• vegetable-heavy