"Broccoli Cheddar Soup

By RoketJSquerl

Ingredients

• 4 Tbsp unsalted butter, divided
• 1 medium yellow onion, chopped
• 1/2 tsp garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken stock, divided
• 1/4 cup heavy cream
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp mustard powder
• 3 cups broccoli florets, cut into bite-sized pieces
• 2 1/2 cups sharp cheddar cheese, shredded (see note)
• {optional garnishes} additional shredded cheese and croutons

Details

Servings 1
Adapted from spicedblog.com

Preparation

Step 1

Using a stock pot or Dutch oven, add 1 Tbsp of butter; melt over medium heat.
Add onion and cook until soft (~4-5 minutes). Add garlic, stir and cook for 1-2 more minutes.
Add remaining butter and flour; stir until butter has melted and mixture is well combined.
Add ½ cup of chicken stock, stirring constantly as you pour to ensure that flour does not clump. Add remaining chicken stock, heavy cream, salt, pepper, cumin, paprika and mustard powder. Stir until well combined.
Increase heat to medium-high and bring to a boil.
Reduce heat to a simmer and add broccoli florets; simmer until tender (~15-20 minutes).
Stir in sour cream and shredded cheese; serve hot. (Optional garnish: additional shredded cheese and croutons or toasted bread cubes). (Note: In order to prevent sour cream from separating, do not return the soup to a boil once sour cream has been added.)
Notes

To ensure a creamier soup, purchase a block of cheddar cheese and shred it yourself.