Yields: 4 servings
Time: 1 hour
Ingredients:
- 1-2 onions (I used 1/2 a red onion and 1 sweet onion), diced
- Olive oil
- 1/4 cup butter
- 1/4 cup all purpose flour
- 4 cups hot water (can also use broth)
- 3-4 cups frozen broccoli
- 1 tsp each dried mustard, smoked paprika, garlic powder and chili flakes
- Salt and Pepper.
- 1 1/2 cups grated cheddar cheese (I like extra old). It’s important to grate it yourself to ensure proper melting
Method:
Sauté onions in a small amount of olive oil on low heat in a large soup pot. Cover and let sweat and until they become soft and translucent. Scrape onions into a bowl and set aside.
In the same pot, melt butter and whisk in flour to create a roux. Let it thicken and brown slightly to remove the raw flour taste.
Slowly whisk in water, allowing mixture to thicken as you go. Add in spices.
Let simmer and thicken for 20 minutes, stirring occasionally to break up the top (a skin will form).
Add in onions and broccoli and simmer for 20 more minutes.
Turn off heat, blend with an immersion blender until smooth.
Reheat the soup and add cheese, stir until melted.
Serve!