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Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

Creamy Broccoli Cheddar Soup

February 2, 2023
: 10
: 20 min
: 2 hr
: Easy

This Creamy Broccoli Cheddar Soup is the perfect meal for a cold winter's day. Packed with vitamins and full of cheesy flavor it will definitely become one of your favorite soups!

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Ingredients
  • 5 tablespoons - butter
  • 1large Vidalia onion - diced
  • 1heaping tablespoon garlic - minced
  • 1/4 cup all purpose flour
  • 4 cups low sodium chicken broth
  • 2 cups half and half
  • 4 cups fresh broccoli florets - cut into bite size pieces
  • 3 large carrots - peeled and diced
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 2 cups sharp cheddar - shredded
  • 1/2 cup Colby Jack - shredded
  • Cheddar to shred over soup and broil (I used and Irish cheddar)
Directions
  • Step 1 In a small saucepan sauté diced onion in a tablespoon of butter over medium heat. Cook until onion is translucent. Stir intermittently.
  • Step 2 Add garlic and cook for another 30 seconds. Stir constantly. Remove from heat.
  • Step 3 Set aside.
  • Step 4 In a large pot, add remaining butter and flour. Cook over medium heat. Whisk constantly until flour is thickened – this is how to make a roux. (This step is very important for making a thick soup)
  • Step 5 Slowly add the chicken stock, whisking constantly.
  • Step 6 Slowly add the half and half, whisking constantly.
  • Step 7 Turn heat down to a simmer and let it cook for ab out 15 minutes. It will reduce and thicken some. Make sure to whisk intermittently.
  • Step 8 Add dry mustard, salt, and pepper. Mix.
  • Step 9 Add the cooked onion and garlic mixture, broccoli, carrots and stir well.
  • Step 10 Over low heat, allow soup to simmer for 25 minutes. Stir occasionally.
  • Step 11 Add cheddar and Colby Jack cheeses and mix thoroughly.
  • Step 12 Let soup cook for another 15 minutes on low. Stir often.
  • Step 13 Transfer soup to bowls or crocks that are oven proof.
  • Step 14 Shredded a few tablespoons of cheddar on top.
  • Step 15 Broil in oven for a couple minutes until bubbly and golden brown. Watch constantly as it can burn easily.
  • Step 16 Serve with crusty bread.
  • Step 17 Soup will keep for 5 to 7 days in an airtight container in the refrigerator.


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