Broccoli Cheddar Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ lb. fresh broccoli (3 cups chopped)
2 carrots
1 small or ½ large onion
5 Tbsp. melted butter
¼ cup flour
2 cups half-and-half
3 cups vegetable stock
8 oz. (2 cups) grated sharp cheddar cheese
¼ tsp. nutmeg
Salt and pepper
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Directions: |
Directions:1. Chop broccoli into small florets. If you're using an entire head, you can also peel the stem and cut the center into matchsticks. Peel carrots and either shred or chop into matchsticks. Chop onion.
2. Melt 1 Tbsp. of butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until tender and clear (4-5 minutes). Remove from the pot and set aside.
3. Melt the remaining butter over medium heat. Add flour and cook, whisking continuously, until fully combined and flour has lost its raw color and flavor (2-3 minutes).
4. Continue whisking while pouring in the half-and-half, then the stock. Turn the heat down to low and simmer, stirring occasionally, until it has slightly thickened (10 minutes).
5. Add the broccoli, carrots, and cooked onions. Cook over low heat until vegetables are tender (18-20 minutes).
6. Add the cheese slowly, stirring continuously, until melted. Add the nutmeg and salt and pepper to taste. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: We like this soup chunky, but if you prefer a thicker, smoother soup, take out one cup before adding the cheese and puree it, then add it back and stir well to combine.
Make sure you watch the soup carefully and serve as soon as it's done to avoid curdling the cheese. If you have leftovers, heat in a pan on the stove, with a little milk added, rather than in the microwave.
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