Broccoli Cheddar Soup
It took me a while to realize when adding cheese to soup you can't have the heat on high or the cheese will curdle and you'll have lumpy soup. It's not very appetizing. I've worked on this soup for a while, and I love its rich and creamy flavour. If you don't want as smooth of a soup, simply blend to your preferred consistency.
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Ingredients:
- 3 cups broccoli florets, chopped
- 5 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- ½ sweet onion, diced
- 2 cloves garlic, chopped
- 2 cups vegetable stock
- 1 cup milk or cream
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon paprika
- 3 cups broccoli florets, chopped
- 2 cups shredded old cheddar cheese
- 1 green onion, thinly sliced
- ½ cup chopped cooked vegan bacon (or regular bacon)
Instructions:
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