Broccoli Cheddar & Pepper Jack Soup
Sauté one diced sweet onion, 1/4 cup carrots and 1/4 cup celery to a pan with 2 tbsp garlic & butter
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Stir frequently on medium low heat for about 3-5 min until veggies are soft. Remove pan from heat.
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Now for your roux! Add 4 tbsp butter and flour to a big pot. Heat on medium.
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As soon as your butter melts start to whisk vigorously. Cook for 4 min until dissolved.
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Slowly add in 2 cups stock. You can use veg or chicken or bone broth. Whisk to combine.
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Slowly whisk in 2.5 cups half and half or cashew/ oat milk. These milks will make a creamier soup.
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Let soup simmer for about 15 min. Then chop 2.5 cups broccoli & add to soup along with your veggies!
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Time to season! Add a tsp paprika and cayenne pepper. Add 2 tsp salt and pepper. Stir to combine.
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Simmer for another 25 min. Add 8 ounces shredded cheese. I’m using sharp cheddar & pepper jack!
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Add your freshly shredded cheese! Stir together and cook for one more minute. Serve!
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Serve with crusty bread, garnish with more cheese & green onions!
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