Broccoli Cheese Soup in 30 Minutes

Von Natasha's Kitchen · 30 Min.

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Zubereitung

1. Melt 2 tablespoons butter in a Dutch oven or medium pot. Add the onion and carrots and sauté for about 5 minutes until the onion softens.
2. Add 4 cups chicken broth, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon thyme. Bring to a boil, add the broccoli, then reduce to a simmer, partly covered, for 10 to 12 minutes until the broccoli is soft.
3. Scoop out 2 cups of the vegetables with a strainer and set them aside. Blend the rest of the soup until smooth or to your liking.
4. Whisk 1/2 cup cream with 3 tablespoons flour until smooth and lump-free, then stir in 1 teaspoon Dijon mustard. Bring the blended soup back to a boil, whisk in the cream mixture and whisk for 3 to 4 minutes until smooth and thickened.
5. Take the pot off the heat. Stir in the cheeses, then the reserved vegetables. Season with salt to taste and serve right away, garnished with extra cheddar if you like.

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ZwiebelKäseKarotteSahneParmesanCheddarBrokkoli