Broccoli Cheddar Soup by yessidothecookingg

Delaney and Shelby

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Broccoli Cheddar Soup

yessidothecookingg

Cook

30 min

8 servings

US

original

metric

Picture for Broccoli Cheddar Soup

8 servings

US

original

metric

Ingredients

4 tbsp butter

½ onion, diced

1 tbsp garlic, minced

2 tsp salt

1 tsp paprika

½ tsp pepper

⅓ c flour

32 oz Pacific Foods chicken broth

3 heads of broccoli, rough chopped

1 c carrot, shredded

2 c heavy cream

3 c sharp cheddar cheese

1 package of puff pastry

1 egg, whisked

flakey sea salt (optional)

Tools

8 oz ramekins

Directions

Step 1

Preheat oven to 400 degrees.

Step 2

Melt butter in a large sauce pot. Add onion and garlic and saute until translucent (about 3-4 minutes).

4 tbsp butter

½ onion, diced

1 tbsp garlic, minced

Step 3

Mix in flour and spices to create a roux. Cook until flour smell disappears.

⅓ c flour

2 tsp salt

1 tsp paprika

½ tsp pepper

Step 4

Pour in chicken broth and mix until roux dissolves. Bring to a simmer. The liquid will thicken slightly.

32 oz Pacific Foods chicken broth

Step 5

Add in broccoli and carrots. Cook for 10 minutes.

3 heads of broccoli, rough chopped

1 c carrot, shredded

Step 6

Add in heavy cream and cheddar cheese. Cook for an additional 5 minutes. The soup will thicken further.

2 c heavy cream

3 c sharp cheddar cheese

Step 7

While the soup is cooking, roll our the puff pastry dough. Cut out circles to fit the tops of 8 oz ramekins. Place on a greased baking sheet a brush with egg wash and sprinkle with sea salt. Bake for 10 minutes.

1 package of puff pastry

1 egg, whisked

flakey sea salt (optional)

Step 8

Pour soup into the ramekins and top with golden brown puff pastry.

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