Cheddar Broccoli Soup

Cheddar Broccoli Soup


Ingredients:
1 small yellow onion, diced (1 cup)
2 small cloves garlic, minced
3/4 teaspoon smoked paprika
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
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Instructions:
  • First step is Add 1 tablespoon butter and olive oil to a large heavy bottomed stock pot/dutch oven over medium heat. Add the diced onion and saute, stirring occasionally, until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. (I like to add the salt AFTER the stock to gauge how much more it needs.) Cook for another 45 seconds to 1 minute stirring constantly until fragrant.
  • And then, Add in remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened (don't rush or your soup won't properly thicken/taste right).
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