Broccoli Cheddar Soup
The perfect chilly day soup.
Servings: 4 servings
Ingredients
- 1 tablespoon butter melted
- ½ medium onion chopped
- ¼ cup butter melted
- ¼ cup flour
- 2 cups half and half
- 2 cups chicken broth
- ½ pound fresh broccoli about 3 cups, chopped into bite-size pieces
- 1 cup carrot julienned
- 2 cups 8 ounces sharp Cheddar cheese, grated
- Salt and freshly ground pepper to taste
Instructions
- Melt 1 tablespoon butter in a skillet and saute onion until soft. Set aside.
- In a Dutch oven, melt ¼ cup butter over medium heat. Add flour and stir constantly using a wooden spoon for 3 - 4 minutes. Add half and half and stir using a whisk until combined.
- Add the chicken stock and simmer for 10 minutes.
- Add the broccoli, carrots, and reserved onions. Bring to a boil and reduce heat to a simmer. Cook over low heat for 20 minutes.
- Ladle 2 spoonfuls into a blender container and puree until smooth. Return puree to saucepan and stir. Return to low heat and add Cheddar cheese, reserving some for garnish. Stir until cheese is melted and combined. Don't turn up the heat to rush the process. Be patient.
- Serve with crusty bread.
Notes
Serve with a sandwich or salad to round out the meal.
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