This soup is a nice thick, creamy soup with equal parts broccoli and Cheddar flavor. I added a dash of cayenne to the pot at the last minute and really enjoyed the hint of spiciness it provided. You can leave the soup chunky or puree it with an immersion blender for a smoother texture. I went for a slightly pureed version, so it was mostly smooth but still had some chunks of vegetables.
Broccoli Cheddar Soup
6 tablespoons butter, divided
3/4 cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
1/2 teaspoon onion salt
1/2 teaspoon garlic powder
4 tablespoons flour
2 cups milk
2 cups sharp Cheddar Cheese, shredded
Freshly ground black pepper
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.
Print This Post
You might also like