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Broccoli Cheddar Soup
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Broccoli Cheddar Soup

Course: din dinCuisine: extremely comforting
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes

Really it’s just an excuse to eat loads of cheese and disguise it as veggies.

Ingredients

  • 1 tablespoon unsalted butter

  • 1 medium onion – finely chopped

  • 1/4 cup unsalted butter

  • 1/3 cup all purpose flour

  • 2 cups chicken broth

  • 1 cup half and half

  • 1 cup milk

  • 1 large head of broccoli – chopped into small pieces.

  • 1/2 bag of shredded carrots – you can chop your own but its much faster to buy the matchsticks!

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon black pepper

  • 2 cups grated cheddar cheese – yellow or white, and how ever sharp you want it!

Directions

  • In dutch oven over medium heat melt 1 tablespoon of butter and add onions until translucent and soft.
  • Add 1/4 cup of butter and flour – whisk often to combine creating thickening agent.
  • While constantly whisking slowly add chicken broth. Once combined, add half and half and milk.
  • Cook for 2-3 minutes whisking occasionally.
  • Add broccoli and carrots stir to combine.
  • Add paprika, garlic powder, dry mustard, salt and pepper, stir to combine.
  • Reduce heat to Low/Medium for a low simmer – let cook 10-15 minutes until sauce is thickened and vegetables are soft.
  • Using immersion blender – blend soup to desired creamy/thickness. I like chunks so I leave some broccoli out.
  • Add grated cheddar cheese one handful at a time stirring until completely combined.
  • Add additional salt and pepper for taste.

Notes

  • Serve immediately with giant piece of bread!