Broccoli cheddar soup 2 ways

2-3 cups of broccoli, chopped into bite sized pieces
1 cup of shredded carrots
4 tbsp butter
4 tbsp flour
1 tbsp olive oil
1 small onion, diced
1 tbsp garlic paste
2 cups of salt free chicken stock
1 tsp each of (kosher salt, paprika, onion powder, garlic powder, herbs de provence, all purpose seasoning)
1/2 cup milk
1/2 cup heavy cream
1 cup of water
1 tbsp better than bouillon
2 cups of sharp cheddar cheese

Method:
1. In a stock pan on medium heat, melt butter and add 1 tbsp of olive oil
2. Add onions and sauté until fragrant, about 2 minutes
3. Add garlic and sauté for an additional 30 seconds
4. Add flour one tablespoon at a time and mix and mix until dissolved
5. Once flour is dissolved add chicken stock, whisking to incorporate and smooth out any lumps
6. Cover and bring to a boil on medium heat
7. Once boiling, after about 5 minutes, add broccoli, carrots, seasoning, better than bouillon and water
8. Cover and allow broccoli and carrots to get tender, about 10 minutes
9. Once carrots and broccoli are tender add heavy cream, milk and cheese
10. Bring to simmer and allow soup to marry for an additional 10 minutes
11. Soup is done when it is thick, creamy and the ingredients are tender to your liking
12. Check for salt and pepper before serving

*I recommend allowing the soup to sit for 5-10 minutes before serving*

For ramekin
In an oven safe ramekin or coquette, add a slice of garlic toast on top of the soup and a handful of cheese and broil on high until cheese is melted, about 1 minute

For regular bowl
Just serve and enjoy!

What do we think?

IB @chefkeysh to try broccoli cheddar soup at home 🫶🏾

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