Broccoli Cheddar Soup For One
- 1 cup broccoli florets
- 1/2 tablespoon olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
Bring a medium-sized pot of water to a rapid boil. Add a pinch of salt. Add the broccoli florets and cook until crisp-tender, 2 to 2 1/2 minutes.
Drain the broccoli in a colander and immediately transfer to a bowl filled with ice water. Leave broccoli in the ice water for 2 minutes, then transfer broccoli to the colander to drain.
Heat the oil in a medium-sized pot.
Add the onions and cook for 3 minutes. Add the garlic and cook for a minute longer.
Stir in the flour and cook and stir for 1 minute.
Whisk in the broth.
Stir in the cream.
Bring soup to a gentle boil, stirring constantly, then reduce the heat to low and simmer.
Stir in the cheese, cumin and chili powder.
Simmer the soup for 10 minutes, stirring occasionally.
Stir in the cooked broccoli.
Season with salt to taste.