I realize this is the second broccoli soup on the blog. The original broccoli cream soup is pretty fantastic, but who can resist a cheddar-broccoli soup especially in these dreary day? Especially if it’s accompanied by some puffed cheese straws.I like my broccoli with a little bite still in them, so while I would understand it you opt to blend the whole thing to a silky soup, I invite you to save half a cup of teeny broccoli florettes and adding them to the soup in the last five minutes before serving. That way you get texture and bite.
3 Tbsp butter
½ tsp chili flakes
1 onion, diced
1 carrot, diced
salt and freshly cracked black pepper to taste
3 Tbsp flour
3 cups chicken broth
2 cups whole milk
3 cups broccoli florets
1 1/2 cups freshly shredded cheddar cheese
1/2 cup small broccoli florettes, extra
Melt the butter in a pot. Add the red pepper flakes, onion, and carrot and sauté until soft.
Add the flour on top and whisk to combine.
Add the broth and milk and season with salt and pepper.
Add the broccoli florets, turn heat to medium high and bring to a simmer.
Once simmering, reduce heat to medium and let simmer for 15-20 minutes.
Remove the pot from the heat and add the freshly shredded cheese in batches and stir until smooth.
Blend the soup until either completely smooth or half creamy and half chunky, according to personal preference.
In the last five minutes of heating, add the reserved half cup of broccoli florettes and stir it in the soup for texture and bite.
Top with extra shredded cheese and serve with the puff pastry straws.