In a large pot or Dutch oven, heat Olive Oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Carrot to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Chicken Broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
While the soup simmers, prepare a roux. In a separate saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste.
Gradually whisk the roux into the simmering soup. Stir well to combine and thicken the soup.
Reduce heat to low. Stir in Cheddar Cheese and Monterey Jack Cheese until melted and smooth.
Season with Salt, Black Pepper, and Nutmeg. Adjust seasoning to taste.
Serve hot.
Ingredients
6
1 tbsp15 mLOlive Oil
11 mediumOnion-chopped
2 cloves6 mLGarlic-minced
1 lb450 gBroccoli Florets
1240 mLCarrot-chopped
4 cups950 mLChicken Broth
1 cup240 mLMilk
1/2 cup60 gShredded Cheddar Cheese
1/4 cup30 gShredded Monterey Jack Cheese
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1/4 tsp1.25 mLNutmeg
2 tbsp15 gAll-Purpose Flour
2 tbsp30 mLButter
Equipment
Large pot or Dutch oven
Saucepan
Whisk
Cutting board
Knife
Instructions
In a large pot or Dutch oven, heat Olive Oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Carrot to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Chicken Broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
While the soup simmers, prepare a roux. In a separate saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste.
Gradually whisk the roux into the simmering soup. Stir well to combine and thicken the soup.
Reduce heat to low. Stir in Cheddar Cheese and Monterey Jack Cheese until melted and smooth.
Season with Salt, Black Pepper, and Nutmeg. Adjust seasoning to taste.
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