Hello, cool crisp weather! One of the first things I do when the weather cools down is to pull out my stash of yummy soup recipes and whip up a batch to warm our bones. It’s literally been in the 40’s here in Florida and I’m not complaining at all! In fact, I’m celebrating this evening with some creamy broccoli cheese soup that is to die for and I can’t wait to share the recipe with you!
So this little guy may not look like much but he packs a mean punch of goodies to keep you full after the meal! I stuff this soup full of broccoli, carrots, and a little onion for some extra veggie meat to grab ahold of all of its cheesy layers. Ok ok so I’ll stop beating around the bush now, the recipe is as follows.
RICH AND CREAMY BROCCOLI AND CHEDDAR SOUP
- 3 CUPS FRESH BROCCOLI FLORETS
- 1/2 SMALL TO MEDIUM ONION
- 1 CUP SHREDDED CARROTS
- 2 CUPS CHICKEN OR VEGGIE STOCK
- 1/4 CUPS FLOUR
- 5 TBSP UNSALTED BUTTER
- 8 0Z SHREDDED SHARP CHEDDAR
- 2 CUPS HALF AND HALF
- 1/2 TSP GARLIC POWDER
- SALT AND PEPPER TO YOUR LIKING
CHOP AND READY ALL VEGETABLES FOR THE SOUP.
MELT BUTTER IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD ONIONS AND STIR FREQUENTLY UNTIL SOFT.
ADD FLOUR AND WHISK CONSTANTLY FOR A FEW MINUTES UNTIL IT HAS TURNED A GOLDEN COLOR (THIS IS CALLED MAKING A ROUX). SLOWLY WHISK IN HALF AND HALF AND CONTINUE TO WHISK UNTIL IT HAS BEEN INCORPORATED WITH THE ROUX.
ADD IN STOCK AND BROCCOLI AND CARROTS. BRINK TO A BOIL, THEN REDUCE THE HEAT TO ALLOW VEGGIES TO COOK. ONCE THE VEGGIES ARE TENDER, STIR IN CHEESE AND SEASON WITH SALT, PEPPER, AND GARLIC POWDER.
* FOR SERVING: ADD EXTRA CHEESE AND OYSTER CRACKERS.
And that’s about it! I hope you liked this recipe and it warmed you up this winter! Let me know if you’ve tried this or if you have a favorite soup recipe for this time of year in the comments!
Cheers- Ashley Nicole