Broccoli Cheddar Soup
From share.google
35 minServes 4
A creamy, cheesy broccoli soup thickened with a roux, simmered with tender vegetables and sharp cheddar until rich and smooth.
Adjust▾
🌐Translate
⋯
| prepChop onion into medium pieces | ||||||||
| prepChop garlic cloves | ||||||||
| prepCut broccoli into small, bite-sized florets | ||||||||
| prepJulienne or finely chop carrot | ||||||||
| prepGrate cheddar cheese from a block | ||||||||
| 60 g unsalted butter | Melt butter, cook onion & salt 5 min | Stir in garlic, cook 1 min | Sprinkle flour, whisk 1–2 min until golden | Slowly pour in milk, whisk continuously | Add broth, broccoli, carrot & mustard | Simmer 15–20 min until broccoli tender | Gradually add cheese over low heat, stir | Season to taste, serve with croutons |
| 1 medium yellow onion, chopped | ||||||||
| ½ teaspoon sea salt | ||||||||
| Freshly ground black pepper | ||||||||
| 3 garlic cloves, chopped | ||||||||
| 30 g all-purpose flour | ||||||||
| 480 ml whole milk | ||||||||
| 480 ml vegetable broth | ||||||||
| 300 g chopped broccoli florets | ||||||||
| 1 large carrot, julienned or finely chopped | ||||||||
| ½ teaspoon Dijon mustard | ||||||||
| 225 g shredded cheddar cheese | ||||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free