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RICH AND CREAMY BROCCOLI AND CHEDDAR SOUP

Ingredients

  • 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

Instructions

  1. 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.