Broccoli Cheddar Soup

4 standard portions

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Ingredients

• 4 tablespoons unsalted butter
• 1 yellow yellow onion (finely diced (about 1 cup))
• 2 cloves garlic (finely minced)
• ½ cup all purpose flour
• 3 ½ cups milk (I used low fat)
• 14.5-ounce can low sodium vegetable stock (or chicken stock, 430ml, 1¾ cups)
• 3 cups small broccoli florets (about ½ inch each)
• ¼ teaspoon paprika
• ½ cup heavy cream
• 3 cups grated sharp cheddar cheese (plus more for serving)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

1. In a large Dutch oven, melt butter over medium heat.
2. Add the diced onion, cook for 2-3 minutes or until it is soft and translucent. Add the garlic, and cook for 30 seconds while stirring constantly.
3. To make roux, add the flour, and cook for 1 minute. Keep stirring. (cooking the flour is very important, you don’t want any raw flour flavor in your soup).
4. While whisking slowly add the liquids to the roux (milk and stock).
5. Stir in the broccoli florets, add the paprika, keep stirring and cook until the soup starts to thicken. Reduce the heat to low, and allow to simmer for 5-6 minutes or until the broccoli becomes tender.
6. Stir in the heavy cream and cheese, and stir until the cheese has melted. Season with salt and pepper to taste. Serve warm with extra shredded cheddar cheese.