When I saw the broccoli in my Bountiful Baskets this morning, I knew exactly what I wanted to make, Broccoli Cheddar Cheese Soup. We’ve had a cold snap in the weather here, and it’s been cloudy and gloomy. Perfect weather for making soup! This recipe I got from Lori at My Kinda Rain, which she had gotten from CDKitchen.com. I did it slightly different, I did not put mine through the blender because I like chunky soup. I just made sure that I chopped the onion, carrots, and broccoli to smaller sizes. It’s a nice thick soup, enough that it can be a meal on its own. It was perfect and well liked by everyone except my oldest daughter, but that’s because she’s not a fan of cheese. I wish we had some bread bowls to serve this in, but I made some crescent rolls to eat with it instead.
Broccoli Cheddar Cheese Soup
What you need:
1 tablespoon butter
1/2 medium onion, chopped finely
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups chicken or vegetable broth
3 cups (approx 1/2 lb) fresh broccoli, chopped finely
1 cup carrots, julienned (I cut baby carrots into fourths lengthwise)
salt and pepper, to taste
2 cups (8 oz) shredded sharp cheddar cheese
1/4 teaspoon nutmeg
How to make it:
Saute onion in the 1 tablespoon of butter. Set aside.
In a large stock pot, melt 1/4 cup butter. Mix in the flour using a whisk, forming a thick paste, and cook over medium heat for 3-5 minutes (this is called making a roux, for future reference). Slowly add the milk , stirring constantly with the whisk. Add the broth, still whisking the whole time. Simmer on low heat for 20 minutes, stirring frequently.
Add the onions, broccoli, carrots, salt and pepper. Cook over low heat until the veggies are tender, about 20-25 minutes. The soup should be thickened by now. (If desired, pour into the blender in batches and puree. Return to pot.)
Add the shredded cheese; stir until well blended while cooking over low heat. Stir in the nutmeg and serve.