Broccoli Cheddar Soup
Our rich, creamy, oh-so-cheesy soup is hard to resist! Serve with a loaf of warm crunchy French Bread for dipping!
Servings: 6
Ingredients
- 1/4 c. butter
- 1/2 med. onion chopped
- 1/4 c. all-purpose flour
- 2 c. chicken stock or broth
- 2 c. half and half
- 1 lg. head broccoli chopped into bite size pieces, about 3 cups
- 1 c. julienne carrots (or buy matchstick carrots in the produce section)
- 1 stalk celery chopped
- 2 c. shredded sharp cheddar cheese (about 8 ounces)
- Kosher salt and pepper to taste
Instructions
- In a large pot, over medium heat melt the butter. Add onions and sauté until soft. Sprinkle the flour over the onions; stir for 1 minute.
- Gradually whisk in chicken stock or broth, and half & half.
- Add the broccoli, carrots and celery. Cover and simmer over low heat for 15-18 minutes until the veggies are tender.
- At this point you can leave the soup chunky or remove 1 cup of soup to a blender, processing until smooth, and returning to the soup pot. (You could use an immersion blender to do this too.)
- Stir in grated cheddar cheese, over low heat until melted; season soup with kosher salt and pepper to taste. Serve immediately with crusty French bread.
- Cook's Note: Be careful not to let the soup boil, or the cheese will break down.