Broccoli and Cheddar Soup

It has been 2 months since I wrote anything on my blog. So many things were happening.  First my sister visited from California for 2 weeks. I was involved in organizing her baby shower.  May went by with spring cleaning and getting my garden ready for vegetables. It is almost a year now since I started this blog, and decided to start writing again. So, here I am.
Yesterday, I made broccoli soup. I love the creamy broccoli soup from Taco Bell. It is a creamy soup with Cheddar cheese in it. It only takes about 20 minutes to make this.   

Ingredients:

2 Tablespoons butter or olive oil

1 small onion, chopped

1 medium carrot, diced

3 Cups broccoli florets

1/2 teaspoon each o garlic powder and thyme

2 Cups vegetable broth or water

2 Tablespoons all purpose flour

1 1/2 Cups light cream or whole milk

1 Cup Cheddar cheese (shredded)

1/2 Cup Gruyere cheese (optional)

Parmesan cheese for garnish

Salt as required

 

Method:

1. Melt butter in a 4 quart Dutch oven or a heavy bottomed pot. Add onion, and carrots. Cook until soft, 4 minutes.

                                                                

2. Add broccoli, thyme, garlic powder, and stock. Simmer and cook for 10 minutes. Remove 1 Cup of cooked vegetables and keep aside.

                                 

3. Remove 1 cup of cooked vegetables and keep aside. Blend the remaining vegetable with an emulsifying blender.

                                                               

4. Place flour in a small bowl. Add milk gradually to make a smooth paste. Whisk mixture to the  pot. Add the reserved vegetables. Cook on low medium heat until bubbly, 3 minutes.

                                             

5. Turn the stove off. Stir in the chesses and serve immediately. Garnish with Parmesan cheese before serving.

                                              


Note:

You can blend the soup in a blender if you do not have an emulsifying blender.