Broccoli Cheese Soup
Broccoli Cheese Soup - creamy, velvety and comforting soup with tender broccoli, grated carrots, cheese and so much flavors. One of the easiest soup you can indulge to!
- Prep time
- 7 min
- Cook time
- 22 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons butter
- 1 medium onion (, diced)
- 1 tablespoon garlic ( , minced)
- 1 teaspoon Italian seasoning
- ½ -1 teaspoon Creole seasoning
- 3 Tablespoons flour
- 12 ounce can evaporated milk ((replace with 1 1/2 cup milk ) )
- 2 cups chicken stock
- 1/2 teaspoon mustard powder ((optional))
- ½- ¾ pound broccoli florets (, cut into small pieces)
- 1 1/2 – 2 cups sharp cheddar cheese ((some reserve for garnish))
- 1 large fresh carrot ( peeled and grated)
- salt and pepper to taste
Instructions
- 1
Melt butter in a pot or Dutch oven over medium heat and saute onions, garlic , Italian and creole seasoning for 2-3 minutes or until onions are wilted.
- 2
Whisk in the flour and cook for a few minutes until it browns or enough to remove the flour taste.
- 3
Reduce heat to medium-low and slowly pour in evaporated milk and stock while stirring well to dissolve the flour in the liquid. Season with mustard powder and give a quick stir. Allow it to thicken for 5-7 minutes while stirring occasionally.
- 4
Add in the broccoli florets and let it simmer for 10-15 minutes or until tender.
- 5
Then mix in freshly grated cheddar cheese, stir until fully combined.
- 6
Throw in some grated carrots, if desired, adjust seasoning with salt and pepper and let it cook through for another 2 minutes. Remove from heat and serve in bread bowls or with bread rolls on the side.