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Broccoli Cheddar Soup

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Ingredients

  • 1/4 cup butter
  • 1/2 chopped onion
  • 1 clove garlic
  • 1/4 cup flour
  • 1 cup half-and-half
  • 1 cup milk
  • 2 cups chicken stock (I used bouillon cubes + boiling water)
  • 1/2 lb fresh broccoli, chopped
  • 1 cup carrot, shredded and chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 8 ounces grated sharp cheddar cheese
  • 4 ounces grated Colby jack cheese (I used Velveeta)
  • Salt and pepper to taste
  • Hot Sauce (optional

Details

Preparation

Step 1

Sauté the onion (and garlic) in the butter over medium heat. Add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.

Add the broccoli and carrots. Simmer on low heat for about 20 minutes.

Season the soup with the salt, pepper, nutmeg, and cardamom. I never could taste the nutmeg or cardamom in mine. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

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