Soup is one of the essential meals on chilly winter days. Broccoli cheddar soup is a favorite of most of the kids because of its creamy and cheese flavor.
Parents even love to have this soup because it contains various nutritional veggies like carrots, broccoli, garlic and cheese.
You can make broccoli cheddar soup in only 30 minutes. You can store the leftover soup in an air-tight container and refrigerate it for almost 3-4 days.
You can even freeze the soup. You have to place soup in freezer-safe zip bags. During reheating, you need to thaw the soup completely and then warm it on slow heat to avoid curdling.
Ingredients Required
- Four tablespoons of butter
- 1 ½ medium size onion chopped
- 2-3 cloves of minced garlic
- 2 cups of chicken or vegetable broth
- Four tablespoons of AP flour
- One tablespoon Kosher salt
- ½ tablespoon of black pepper
- ¼ tablespoon of paprika
- 3 cups of broccoli florets
- 8 oz black grated cheese
- 2 cups of half-and-half or heavy cream
- One large carrot
Procedure
- Take a large pot and melt butter in it. Add onions and cook for 3-4 minutes, or at least until they become light gold. Add some garlic and sauté for a few more minutes.
- Now add flour and whisk it till the flour becomes golden brown.
- Pour Chicken stock, broccoli florets, seasoning and carrots into the pot. Bring the soup to a boil, simmer the flame, and cook at least till the broccoli florets and carrots are completely cooked.
- Allow it to simmer for almost one or two minutes.
- Now, serve the soup with toasted bread.
I hope you like my broccoli cheddar soup and you should prepare this weekend and enjoy them with your family and loved ones. Kids also enjoy this soup, we always prepare them for breakfast and lunch.