In almost every occasion
When there are bowls filled with hot and steamy soup with pieces of fresh bread on the side, everyone’s mood drastically changes.
Something about this combination just gives you life. So why not make it into one tasty dish.
This soup is surprisingly not very heavy. It has grated cheddar in it but it mostly consists of broccoli and chicken broth.
1 tablespoon olive oil
1/2 yellow onion, peeled and roughly chopped
1 carrot, peeled and diced
1 ribs celery, diced
1/2 head of broccoli, florets removed and chopped
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
2 cups grated cheddar cheese + a bit more for the topping
3 cups chicken or vegetable stock
1 cup whole milk
Mini Biscuits, for topping
In medium pot, over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
Next, pour in the milk and mix the whole thing together. Bring the milk mixture to a gentle simmer until the roux has thickened. Next add the cheddar cheese and mix until melted. Lastly, pour in the chicken broth. Bring the soup to a gentle simmer and cover the pot to cook for about 10 to 12 minutes. This will just marry all the flavors together.
Just before serving, give it a taste and adjust the salt. It’ll definitely need some; we added about 1 1/2 teaspoon. Also added a ton of black pepper. Divide amongst bowls and serve them with mini biscuits.