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Cheese cream soup with broccoli

Ingredients

4 tbsp. l. butter, room temperature
400 g broccoli
1 large onion
1 carrot
salt
freshly ground black pepper
3 Art. l. torment
4 cups broth
1 st. milk
1 Art. grated low-melting cheese

Cheese cream soup with broccoli will go well with croutons. Cheese cream soup is cooked quickly, simply and has a huge number of variations. It all depends on your gastronomic preferences.

Step 1

Melt 4 tbsp. l. butter in a large saucepan over medium heat.

Step 2

Add onion, carrot, pepper and sauté until onion is translucent, about 6 minutes. Add flour and cook, stirring, for 1 more minute.

Step 3

Add broth and bring to a boil. Reduce the heat and add the floreted broccoli. Boil for 10-12 minutes. Pour in milk and add cheese. Melt while stirring.

Step 4

Serve hot. Top well with chopped basil or Provence herbs.