Broccoli and Cheddar Soup

Photo by Janis M.
Adapted from yummly.com

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from yummly.com

Ingredients

  • 2

    tablespoon butter, melted

  • 1

    medium onion, chopped

  • 1/4

    cup melted butter

  • 1/4

    cup flour

  • 2

    cups half-and-half (evaporated milk is fine)

  • 2

    cups chicken stock or bouillon

  • 1 1/2

    pound fresh broccoli (cut into 1-inch pieces)

  • or broccoli, cauliflower, carrot mix

  • 1

    cup carrots, julienned

  • salt and pepper, to taste

  • 1/4

    teaspoon nutmeg (optional)

  • 1/4

    teaspoon garlic powder (optional)

  • 8

    ounces grated sharp cheddar cheese

  • Potato Buds for thickening, if needed

Directions

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and garlic powder and serve. Note: For chunkier soup, reserves 1 cup broccoli pieces and add to soup at the end,heating the soup until broccoli is tender. Note: May add 2 cloves minced garlic and a large diced potato. Two cups diced ham may be added.

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