Recipe Instructions:
Ingredients:
• 500 grams broccoli florets or cauliflower florets, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup milk or cream
• 2 cups shredded cheddar cheese (or any preferred cheese like Gruyere or Swiss)
• Salt and pepper to taste
• Optional toppings: extra shredded cheese, croutons, chopped chives
Instructions:
1. Prepare the Vegetables:
• In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
• Add the broccoli florets or cauliflower florets to the pot. Cook for another 5 minutes, stirring occasionally.
2. Create the Roux:
• Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
3. Simmer the Soup:
• Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are tender.
4. Blend the Soup:
• Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
5. Add Cheese and Cream:
• Stir in the milk or cream and heat through over medium heat.
• Gradually add the shredded cheddar cheese (or your preferred cheese), stirring until melted and the soup is smooth and creamy. Adjust the consistency with more broth or milk if needed.
6. Season and Serve:
• Season with salt and pepper to taste.
• Serve hot, garnished with extra shredded cheese, croutons, and chopped chives if desired.
Reheating Instructions:
• Stovetop: Reheat gently over medium-low heat, stirring occasionally, until heated through.
• Microwave: Heat on medium power in 1-minute increments, stirring in between, until heated through.
