Broccoli Cheddar Soup

Broccoli Cheddar Soup

Photo by Carol M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp. butter

  • 2

    Tbsp. all-purpose flour

  • C. chicken stock, warmed

  • 1

    yellow onion, diced

  • 1

    lg. carrot, diced

  • 1

    head broccoli, cut into florets and stem thinly sliced

  • 2

    cloves garlic, chopped

  • 1

    C. beer

  • ½

    C. + 2 Tbsp. whole milk

  • 1

    C. shredded sharp Cheddar

  • Hot-pepper sauce

  • 6

    Parmesan crisps (optional)

Directions

1. Melt butter in medium saucepan over medium heat. Whisk in flour until thick paste forms. Stir in warm stock. Transfer to slow cooker. 2. Stir onion, carrot, broccoli, and garlic into slow cooker Add beer. Cover and cook 4 to 5 hours on low or 2 to 3 hours on high. 3. Puree soup in blender, working in batches (or use an immersion blender). until mostly smooth. (Be careful when blending hot liquids.) return to slow cooker and stir in milk and cheese. 4. Warm soup on high, stirring occasionally, until cheese melts. Season with hot-pepper sauce, saly and pepper to taste. Ladle into bowls and top each with a Parmesan crisp (if using).


Nutrition

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