Broccoli Cheddar Soup is a classic! Everyone should have this soup in their recipe box. Creamy and velvety, yet full of veggies. So sinful but a great way to eat your greens.
This soup is ordinarily pretty heavy, so I've lightened it a bit by using a blend of chicken stock and whole milk. If you're truly looking to indulge, swap the milk for half & half. Maybe even finish the soup with a splash of cream. Yum.
Serve with a crusty loaf of bread or your favorite sandwich. I opted for crisp and chewy Brazilian Cheese Popovers - as if there wasn't already enough cheese in my bowl!
Broccoli Cheddar Soup
Ingredients
· 3 tbsp butter
· 1 onion, diced fine
· 2 garlic cloves, minced
· 3 tbsp flour
· 2 cups milk
· 2 cups chicken stock
· 1 bay leaf
· ¼ tsp grated nutmeg
· ½ tsp salt
· ½ tsp pepper
· ¼ tsp cayenne
· 2 carrots, shredded
· 6 cups broccoli florets, chopped small
· 6oz sharp cheddar cheese, shredded
In the bottom of a large pot, melt the butter over medium low heat. Sautee the onions and garlic until the onions are translucent. Add the flour. Stir until the onions are coated and allow the flour to cook for about 2-3 minutes.
Whisk in the milk and chicken stock until smooth. Bring to a simmer. Reduce the heat to low. Add the bay leaf, nutmeg, salt, pepper, and cayenne. Add the carrots and broccoli. Simmer covered for 35-45 minutes or until the broccoli is very tender.
Remove the bay leaf. Using an immersion blender, puree the soup to desired consistency. Stir in the cheddar cheese. Allow the cheese to melt. Keep warm until ready to serve.
Serves 4
Notes
For a more luscious soup, swap the milk for half & half and perhaps a bit more cheese!
Gluten Free Friendly!
Substitute with a measure for measure GF flour.
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