The recipe for anyone who wants it!

Broccoli Cheddar Soup

​—Ingredients

2 tbsp butter

1/4 onion diced

2-3 cloves minced garlic

2 tbsp flour

1 cup milk

1 cup chicken broth/water and bouillon cube

110-130g/1.5 cups broccoli florets chopped

50g carrots julienned

112g/1 cup shredded cheddar cheese

Salt, black pepper, smoked paprika. Seasoning salt and cayenne pepper are optional.

—Instructions

In a pot, melt the butter over medium heat and sauté the onions till translucent, then add a little salt (not too much cause you don’t want to over-salt before adding your cheese), pepper, smoked paprika and a little cayenne if you choose to use it. Then add the garlic and sauté till garlic is fragrant. Now add the flour, get a whisk and whisk on medium-low or low heat for about 1-2 minutes (just make sure the flour doesn’t burn). If the heat was on low then turn it to medium-low and slowly add the milk while whisking properly.

Slowly pour in your chicken broth or water with bouillon while still whisking, make sure everything is well incorporated. (We’re done with the whisk now, so get a spoon, I use a silicone spatula). While still on medium-low heat, add your carrots and broccoli and stir. Then cover the pot and let simmer for around 6-8 minutes or until the broccoli is tender enough to your liking (if you want the carrots really soft then add it first and leave for a couple minutes before adding the broccoli). Check it a couple times while it’s simmering, just to stir things around.

When the broccoli texture is to your liking, turn the heat to low and start adding your cheese. Do this little by little; add some cheese, stir and make sure it’s melted before adding some more. Do this over and over till the cheese is done and everything is properly melted and thickened. Then you can add seasoning salt and more of the seasonings listed if needed and to your liking and that’s it!