Broccoli Cheddar Soup
By SweetyBakes
Rate this recipe
5/5
(1 Votes)
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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