Creamy Broccoli and Carrot Soup
Ingredients
- 1 pound broccoli florets cut into small pieces
- 2 large carrots peeled and grated
- 2 cups low fat sharp cheddar cheese
- 1 tablespoon butter
- 1 medium onion fragrant
- 1 minute garlic minced
- 3 cups half-and-half or evaporated milk or regular milk
- 3 cups chicken stock good-quality
- ¾ teaspoon salt or more to your taste
- ½ teaspoon black pepper or more to your taste
- 1 teaspoon vegetable stock powder
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute.
- Whisk in the flour and cook for a few minutes or until golden brown.
- Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
- Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender.
- Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
