When it’s cold outside, I’m always in the mood for soup, and this Broccoli Cheddar Soup always hits the spot!
If you can quickly rough chop some vegetables, you are halfway to finishing this recipe. I love it for midweek when I can't seem to find time for cooking. With just a few minutes of prep work with ingredients you may have just hanging around, you can put a hot bowl of soup on the table that is both delicious and filling.
The recipe starts with some basic ingredients:
Cheese, milk, chicken broth, with onions, carrots, celery (collectively mirepoix) and broccoli. Add some butter and flour to this mix and you have all you need. The mirepoix - a basis for many soups - gets sauteed in some butter until soft. Then the flour gets added and cooked for another minute or so. This is an important step if you'd like your soup to thicken up a bit.
At this point, we're ready for the liquid: add milk, slowly at first, mixing while it goes in. It's then time for the chicken stock, again, mixing the entire time you add it. Bring up the heat a bit and then add in your broccoli.
The soup needs to simmer and thicken up - and that can take 20 minutes or so. Once it reaches your desired consistency, pull it from the stove top to mix in the cheddar until it melts, then season with salt and pepper to taste.
You could always buy pre-cut veggies in the produce section of your grocery store to save you even more time. Broccoli Cheddar Soup is really that easy, so don't hesitate to try it and let me know what you think!
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