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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Broccoli Cheddar Soup Recipe

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This recipe for Broccoli Cheddar Soup, by , is from Cookbook for the Foods we Love & Share, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/3 cup butter
1 yellow onion, chopped
4 cloves garlic, finely chopped or minced
1/3 cup all purpose flour (or plain flour)
2 cups good-quality low sodium chicken stock
3 cups half-and-half, (or evaporated milk or regular milk)
3/4 teaspoon salt, or more to your taste
1/2 teaspoon cracked black pepper, or more to your taste
1 teaspoon vegetable stock powder (or chicken bouillon powder)
1 teaspoon mustard powder
1 teaspoon garlic powder
1 pound (500 grams) broccoli florets, cut into small pieces
2 large carrots, peeled and grated
2 cups low fat sharp cheddar cheese

Melt the butter in a large pot or Dutch oven over medium heat.
Fry the onion until fragrant (about 2 minutes).

Add in the garlic and cook for a further minute.

Whisk in the flour and cook for a few minutes or until golden brown.

Reduce heat to medium-low and slowly pour in the chicken stock
& half-and-half stirring well to combine and dissolve the flour
into the liquid.

Season with salt and pepper (stock powder or bouillon cube)
mustard powder and garlic powder.

Mix well and allow to cook and thicken for about 5 minutes, while stirring

Add in the broccoli and carrots and gently simmer for another 20 minutes,
until broccoli is completely tender.

Mix in cheese and stir until just combined.

Taste test and add in extra salt and/or pepper, if desired.

Personal Notes:
Personal Notes:
For an even thicker consistency,
mix 1-2 tablespoons of cornstarch with
3 Tbl wateror milk
Add to the soup while it's simmering.
Mix through well and allow to thicken.




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