Broccoli Cheddar Soup

February marks serious soup season in my home. I love having frozen soups for quick dinners and gifts for those in need of a “soup hug.”

This is Broccoli Cheddar Soup is an amazingly rich and satisfying soup. You can blend it to make it all creamy delicious or leave it chunky. The grocery stores sells bread bowls, or boules, if you want to serve the soup that way. I love it just the way it is!

Broccoli Cheddar Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 Tbsp. olive oil or butter
  • 1 small onion, chopped (about 1 – 1 ½ cups)
  • ¼ cup all-purpose flour
  • 2 cups milk (whole or 2 percent works best)
  • 4 cups chicken or turkey broth
  • 2 bay leaves
  • ¼ tsp. freshly grated nutmeg
  • Salt and pepper
  • 6 -8 cups broccoli florets (one big head)
  • 1 cup diced carrots
  • 8 oz. freshly grated white or yellow cheddar, very sharp (plus extra for garnish)
  • 4 dashes tabasco sauce
Instructions
  1. Heat the oil/butter in a large pot over medium heat.
  2. Add onions and cook until tender, about 5 minutes.
  3. Whisk in the flour and continue cooking for 4-5 minutes until the mixture is golden.
  4. Whisk in the milk, gradually until smooth.
  5. Add broth, bay leaves, nutmeg, broccoli and carrots.
  6. Bring to a simmer, stirring occasionally.
  7. Simmer for 20 minutes or until the broccoli and carrots are very tender.
  8. Remove bay leaves.
  9. In a blender, in batches, blend the soup until smooth.
  10. An immersion blender works perfectly here.
  11. Return the soup to the pan and add the cheese.
  12. Whisk in over medium heat just until the cheese is melted.
  13. Whisk in tabasco sauce to taste.
  14. Add salt and pepper as needed.
  15. Serve in bread bowls, if desired.

 

 

Nancy Jaworski

Nancy Jaworski is the chef and owner of My Chef Nancy, a personal chef and catering service in Fayetteville. Traveling and learning new culinary cultures are her passions.

February 15, 2016

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