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Broccoli Cheddar Soup

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Creamy Broccoli Cheddar Soup 5 500x500 1

Ingredients

  • 4 tablespoons butter ½ stick
  • ½ medium onion chopped
  • 2-3 cloves garlic minced
  • 4 tablespoon AP flour
  • 2 cups low sodium chicken or vegetable stock
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp paprika or ground nutmeg, optional
  • 3 cups broccoli florets or 1 large head, cut into small pieces
  • 1 large carrot grated, julienned or finely chopped
  • 2 cups half & half or milk or light or heavy cream
  • 8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )

Instructions

  • Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
  • Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
  • Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
  • Serve with toasted crusty bread or in a bread bowl if desired.
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