Broccoli Cheese Soup
One of my favorite warm, cozy, and comforting soups for a cold day. Pair your Broccoli Cheese Soup with a fresh baguette for the perfect meal, or serve with your favorite sandwich for soup and sandwich night. Here is how to make it. In a large stockpot melt 4 tablespoons of unsalted butter over medium heat. Add the onions and carrots, sauté until tender about 5-10 minutes. Add the garlic and sauté for an additional 2-4 minutes. Add the flour and stir until golden. Add the chicken stock and Half & Half, stir until smooth.
Add the chopped broccoli and seasonings; salt, pepper, dry mustard, and paprika, stir to combine. Bring to a low boil, then reduce heat to low and simmer for 15 to 25 minutes until broccoli is tender. Turn the heat off and add the cheddar cheese, stirring until melted throughout. Adjust salt and pepper to taste. Enjoy!
Broccoli Cheese Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and finely chopped
- 2 teaspoons garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken stock
- 2 cups half & half, (or 2 cups whole milk)
- 2 large heads of broccoli, chopped into small bite sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- ¾ teaspoon sweet Hungarian paprika
- ½ teaspoon freshly ground black pepper
- 2 ½ cups sharp cheddar cheese, shredded
Instructions
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In a large stockpot melt 4 tablespoons of unsalted butter over medium heat. Add the onions and carrots, sauté until tender about 5-10 minutes. Add the garlic and sauté for an additional 2-4 minutes. Add the flour and stir until golden. Add the chicken stock and Half & Half, stir until smooth.
-
Add the chopped broccoli and seasonings; salt, pepper, dry mustard, and paprika, stir to combine. Bring to a low boil, then reduce heat to low and simmer for 15 to 25 minutes until broccoli is tender. Turn the heat off and add the cheddar cheese, stirring until melted throughout. Adjust salt and pepper to taste.
