Broccoli and Cheese Soup

 Broccoli and Cheese Soup:

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 large carrot, grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 2 cups milk (or half-and-half for a creamier texture)
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)
• 1/4 teaspoon nutmeg (optional)
• 1 medium potato, peeled and diced (optional for extra thickness)

Instructions:

1. Prepare the Broccoli: If using fresh broccoli, wash and chop into small florets. If using frozen, make sure it is thawed and drained.
2. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the grated carrot and sauté for another 2 minutes.
3. Create the Base: Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to get rid of the raw flour taste. Slowly pour in the broth while stirring continuously to avoid lumps.
4. Cook the Broccoli and Potato: Add the diced potato (if using) and broccoli florets to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the broccoli and potatoes are tender.
5. Add the Milk: Pour in the milk or half-and-half, and stir to combine. Simmer for another 5 minutes, allowing the soup to heat through without boiling.
6. Add the Cheese: Gradually stir in the shredded cheddar cheese until fully melted and smooth. Be careful not to let the soup boil, as this can cause the cheese to become grainy.
7. Season and Serve: Add salt, pepper, paprika, and nutmeg to taste. Stir well and let the soup simmer for a few more minutes to develop the flavors.
8. Serve: Ladle the soup into bowls and garnish with extra shredded cheese, croutons, or a drizzle of cream if desired.

Enjoy your homemade Broccoli and Cheese Soup!