Broccoli Cheddar Soup
Embark on a journey exploring the goodness of a classic favorite - broccoli cheddar soup and create a bowl of creamy, cheesy perfection.
Equipment
- large heavy bottom stock pot
- sharp knife
- whisk
- Cheese shredder
- measuring cups/spoons
Ingredients
- 4 tbsp butter
- 1/4 cup flour
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups chicken or vegetable stock
- 2 cups half and half
- 2-3 cups broccoli flowerets
- 2 carrots, chopped
- 8 ounces extra sharp cheddar cheese, FRESHLY shredded
- 1/2 tsp paprika
- 1/2 tsp mustard powder
- salt and pepper to taste
Instructions
- In a large heavy bottom stockpot, melt 4 tbsp of butter over medium heat
- Add onion and cook until soft, about 4 minutes
- Add garlic and cook about 1 minute longer
- Add flour to the pot, mix and cook until the rawness of the flour is gone, about 2 minutes
- Whisk in chicken stock and mix well until there are no lumps of flour
- Slowly whisk in half and half
- Add broccoli, carrots, paprika, and mustard powder. Season with salt and pepper
- Simmer over medium heat for about 25 minutes or until broccoli and carrots are fork tender
- Turn off heat. At this point, you can blend with an immersion blender for a fine texture soup, or leave broccoli whole for a chunkier soup. I like to blend most of the soup and leave some larger pieces.
- Add the FRESHLY shredded cheddar cheese to the soup over low heat and blend well.
- Check seasonings and add salt and pepper if needed. Serve immediately
Notes
Shred your cheese to use in the soup to create a creamy, smooth consistency. Using prepackaged shredded cheese may form clumps and will not melt consistently.
