Cheddar Broccoli Soup

In a large pot, over medium heat, melt 2 tablespoons of Mirage Margarine and sautée onions and carrots until soft. Add garlic, stir until fragrant, about 30 seconds. Do not burn. Remove onion mixture from pot.

In the same large pot, melt the remaining 4 tablespoons of Mirage Margarine. Sprinkle flour over melted Mirage Margarine. Lower heat and stir with a wooden spoon until the roux (flour mixture) forms a paste, starts to bubble, and turns golden in colour, about 3 to 4 minutes.

Slowly pour in milk, incorporating it into the roux with a whisk. The roux will thicken and sputter as you whisk in the liquid. Repeat process with the broth. Once all liquids have been whisked in, add bay leaves and bring to a boil. Lower temperature and simmer for 15 minutes.

Add chopped broccoli and the sautéed onion mixture. Add balsamic vinegar, Worcestershire sauce, sugar, pepper, salt, dry mustard, paprika, nutmeg, and cayenne. Simmer for 20 to 25 minutes or until broccoli is tender.

Turn off heat. For a chunkier soup, leave as is or mash some of the broccoli into smaller pieces. Alternatively, for a smooth soup, let the soup cool for 15 minutes before pouring contents into a blender. Fill blender halfway and purée. Pour puréed soup into a large pot. Repeat this process with rest of soup.

Gently heat up the soup until it begins to simmer. Do not boil. Turn off heat. Add cheddar cheese in 4 parts, whisk into soup until cheese is completely melted before adding additional cheese.

Garnish with broccoli florets and/or additional grated cheese.

Baker’s Notes

• If you own an immersion blender, purée soup directly in the pot.
• Slowly and gently reheat soup, ensure it does not boil as this will lead to the milk and cheese separating.
• For a heartier soup, add cubed potatoes, sweet potatoes, or squash when adding broccoli.
• Substitute broccoli with asparagus, for Cheddar Asparagus Soup.