Broccoli Cheddar Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 Tbsp butter, cut into 1 Tbsp pieces
1 1/2 cup finely diced yellow onion
1-2 large cloves garlic, finely minced
1/4 cup + 3 tbsp all-purpose flour
3 1/2 cups low-fat milk, then more to thin if desired
2 cups low-sodium chicken broth
1/2 cup heavy cream
3 cups (packed) finely chopped fresh broccoli florets (fresh is best)**
10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
1/2 cup finely shredded Parmesan cheese
salt and freshly ground black pepper, to taste
*Do NOT use pre shredded cheeses. They will not melt right.
**Chop broccoli to small pieces, all about the same size. This way they cook quickly, and will be done at the same time.
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Directions: |
Directions:Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
Lower heat. Add in garlic and flour, and cook for about 1 minute, stirring constantly.
While whisking, slowly pour in milk then chicken broth. Stir in broccoli. Cook, stirring constantly until mixture begins to thicken.
Reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 10-12 minutes.
Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
Season with salt and pepper to taste. Serve warm with more cheddar sprinkled on top if desired. |
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Personal
Notes: |
Personal
Notes: Mike likes to have a lot of broccoli, so we use 5-6 cups, and add another cup or so of chicken broth, and a bit extra cream and milk.
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