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Sunday 30 August 2026 14:08:48 GMT
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Broccoli Cheddar Soup | Part 9 of My Sunday Soup Series ✨ Ingredients 	•	6–7 cups broccoli florets 	•	5 cups chicken stock 	•	4 cups sharp cheddar cheese, freshly shredded 	•	2 cups milk 	•	1 cup heavy whipping cream 	•	½ cup unsalted butter (1 stick) 	•	½ cup all-purpose flour 	•	1 medium onion, diced 	•	1 cup grated carrot 	•	4–5 garlic cloves, minced 	•	1 tsp salt, plus more to taste 	•	1 tsp paprika 	•	½ tsp white pepper (or black pepper) 	•	½ tsp ground coriander 	•	¼ tsp ground nutmeg 	•	⅛ tsp cayenne pepper, plus more to taste Instructions 	1.	In a large pot over medium heat, melt the butter. Add the diced onion and grated carrot and sauté for 6–7 minutes, until softened. 	2.	Stir in the minced garlic and cook for about 30 seconds, until fragrant. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste. 	3.	Slowly pour in the chicken stock, whisking well to prevent lumps. Continue stirring until the mixture thickens slightly. 	4.	Season with salt, paprika, white pepper, coriander, nutmeg, and cayenne. Mix until evenly combined. 	5.	Add the milk, heavy cream, and broccoli florets. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes, stirring often so nothing sticks to the bottom. 	6.	Turn off the heat and stir in the shredded cheddar cheese until fully melted and smooth. 	7.	Taste and adjust seasoning as needed. Serve warm with crusty bread.  #broccolicheddarsoup #broccolicheddar #soup #broccolisoup #EasyRecipe
Broccoli Cheddar Soup | Part 9 of My Sunday Soup Series ✨ Ingredients • 6–7 cups broccoli florets • 5 cups chicken stock • 4 cups sharp cheddar cheese, freshly shredded • 2 cups milk • 1 cup heavy whipping cream • ½ cup unsalted butter (1 stick) • ½ cup all-purpose flour • 1 medium onion, diced • 1 cup grated carrot • 4–5 garlic cloves, minced • 1 tsp salt, plus more to taste • 1 tsp paprika • ½ tsp white pepper (or black pepper) • ½ tsp ground coriander • ¼ tsp ground nutmeg • ⅛ tsp cayenne pepper, plus more to taste Instructions 1. In a large pot over medium heat, melt the butter. Add the diced onion and grated carrot and sauté for 6–7 minutes, until softened. 2. Stir in the minced garlic and cook for about 30 seconds, until fragrant. Sprinkle in the flour and cook, stirring constantly, for 2 minutes to remove the raw flour taste. 3. Slowly pour in the chicken stock, whisking well to prevent lumps. Continue stirring until the mixture thickens slightly. 4. Season with salt, paprika, white pepper, coriander, nutmeg, and cayenne. Mix until evenly combined. 5. Add the milk, heavy cream, and broccoli florets. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes, stirring often so nothing sticks to the bottom. 6. Turn off the heat and stir in the shredded cheddar cheese until fully melted and smooth. 7. Taste and adjust seasoning as needed. Serve warm with crusty bread. #broccolicheddarsoup #broccolicheddar #soup #broccolisoup #EasyRecipe

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