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.
09 -
3-4 cups finely diced broccoli florets.
10 -
3/4 cup julienned carrots.
11 -
2 1/2 cups shredded cheddar cheese.
12 -
1/4 cup grated Parmesan cheese.
13 -
1 teaspoon mustard powder.
14 -
1/2 teaspoon pepper.
15 -
1/2 teaspoon paprika.
16 -
1 pinch nutmeg.
# Instructions:
01 -
Shred cheese and measure out all ingredients before starting.
02 -
Melt butter in soup pot over medium heat. Cook onions until soft, about 5 minutes.
03 -
Add garlic, Worcestershire sauce, hot sauce and seasonings. Cook 1 minute.
04 -
Sprinkle in flour and cook 1-2 minutes to remove raw flour taste.
05 -
Slowly stir in broth and half and half. Simmer 5-7 minutes until thickened.
06 -
Add broccoli and carrots, partially cover and cook 10 minutes until tender.
07 -
Use immersion blender for smoother texture if desired.
08 -
Reduce heat to low. Gradually stir in cheese until melted and smooth.
# Notes:
01 -
Use fresh shredded cheese for best melting.
02 -
Frozen broccoli works but may be softer.
03 -
Parmesan adds extra flavor but can be skipped.