Broccoli Cheddar Soup
Broccoli cheddar soup is the cozy, creamy bowl you make when you want comfort food that actually feels like a meal. Driving down the street and buying it is going to take longer than it does to make this. It is so easy and fast and it tastes better than anything you can buy.
Ingredients
- 75 g olive oil
- 350 g onion, small dice
- 125 g carrot, small dice
- 125 g fennel, small dice
- 350 g potatoes, medium dice
- 20 g garlic, minced
- 400 g broccoli, cut down to bite size pieces
- salt
- 50 g flour
- 1500 g chicken stock
- 250 g cream
- 225 g cheddar, shredded
- black pepper
Instructions
- Preheat large pot over med-high heat. Add oil. Add vegetables and a pinch of salt. Stir. Sweat veg for 6-8 mins. Once beginning to soften, add flour. Stir to coat veg and cook for a couple of minutes, just to cook off the raw edge, before adding in chicken stock and cream. Stir, reduce heat to med-low and continue to cook for 10min.
- When veggies are tender, but not mushy, reduce heat to low. Scoop about 3-4c of soup into a tall sided sauce pot and blend with immersion blender (or blend with standard blender). Add blended soup back into the original soup pot and stir. Stir in cheese. Taste for seasoning. I typically add an additional pinch of salt or two.
- Garnish with black pepper and an additional pinch of shredded cheese!
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