broccoli cheddar soup;
A creamy, cheesy soup, chock full of broccoli and sharp cheddar cheese.
Oven Temp: -
Servings: 4
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Ingredients
- ¼ cup + 1 Tbsp butter
- 2 cups chicken stock
- ½ medium onion chopped
- ½ lb fresh broccoli chopped
- ¼ cup flour
- 1 cup carrot julienned
- 2 cups half and half or cream
- ¼ tsp nutmeg
- salt & pepper
- 2-3 cups grated sharp cheddar
Instructions
- Dice half a medium onion. Dice broccoli and carrots. I prefer a chunkier soup so I like leaving them big. If you prefer a smother consistecy, then chop the vegetables smaller.
- Dice half of a medium onion. In a large pan over medium heat, melt 1 Tbsp butter. Sautee for 5-10 minutes or until translucent and fragrant.
- Add remaining butter to the pan and allow to melt. Add flour and stir to evely mix with the butter. Cook 1 minute.
- Slowly add in the half and half or cream, stirring constantly.
- Add the chicken stock and mix to combine. Turn the heat to low and simmr for 20 minutes.
- Add diced broccoli, carrots, and onions. Cook over low heat 20-25 mins or until vegetables are soft
- Season with salt, pepper and nutmeg. Return to heat and add cheese. Stir until melted.
- Optional: If you prefer a smooth consistency, add soup to a blender or use an immersion blender to blend out the chunky vegetables.
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