Broccoli Cheddar Soup
A simple and delicious soup full of broccoli and cheddar cheese.Broccoli cheddar soup is one of those soups you don't really think about often, but when you eat it you wonder why you don't make it more. At least that's how it is for me! After not having any for years, I suddenly got the urge to have some and thought how hard could it be to whip up a homemade version? Not hard at all!You will only need onion, garlic, half and half, cheddar cheese, chicken/vegetable broth, a carrot and broccoli! No other spices besides salt and pepper and everything comes together really quickly to make a super satisfying bowl of soup.I use half and half because it helps to create a creamy soup. I also shred my own cheese (in the food processor) because pre shredded does not melt as well. I would recommend shredding yourself for this because this recipe is all about the cheese. I also think mild/medium cheddar it better than sharp, less bitterness.To make the soup thick and creamy, you'll have to make a roux. This is common in cheese sauces and other creamy dishes to thicken things up. In this soup we will melt the butter with the onion and then add the flour. Once it has cooked for a minute the chicken stock is added and then the vegetables. It i going to look thick! At this point, the broccoli just needs to cook until adding the rest.When the broccoli has cooked to your liking, add the half and half and cheese and wait for things to get all melty and cheesy!I hope you enjoy this soup as much as I do and enjoy it on these cold winter nights.
Broccoli Cheddar Soup
Creamy soup full of broccoli and cheddar cheese.
5 tbsp butter
2 garlic cloves, minced
1 medium onion, diced
1/4 cup flour
2 cups chicken or vegetable stock
1 large head of broccoli, roughly chopped (3 1/2 cups)
1 large carrot, shredded (1/2 cup)
2 cups half and half
2 cups mild cheddar cheese, grated
In a large pot, melt the butter over medium heat and add the onion and garlic. Cook until the onions are translucent, about 3 minutes. Add the flour and whisk together until fully incorporated, let cook 1-2 minutes to get the flour taste out. Whisk in the chicken stock until there are no clumps. Add the carrot and broccoli. Salt and pepper generously.
Cook until the broccoli is as soft as you like, 12-15 minutes. Stir in the half and half and cheddar cheese. Continue to cook over medium heat until soup is creamy and cheese is melted. Check for seasonings.
