Cheddar broccoli soup is one of our family favorites. I can’t remember why we started making it, but I do remember it was way back in our grad school days when recipes on the internet were becoming fairly new, and AllRecipes was the “thing”.
We had to hunt around for one we liked, which means we tried a LOT we didn’t like. Many years later {nearly 10!} we’ve got the perfect cheddar broccoli soup recipe. I love to double this recipe, so that what doesn’t get eaten throughout the week in lunches or as our leftover dinner, gets put in the freezer for later. It thaws awesome, and tastes just as good as when it was freshly made!
When it comes to the broccoli, we’ve learned fresh is the best. Frozen works well too, but it tends to add more liquid to the soup, and I haven’t figured out the broth to flour ratio to combat the extra liquid yet. Also, I’ve noticed when I’m using block cheese that I’ve shredded rather than the bagged, preshredded from the store, I have to let the soup cool for a bit before adding in the cheese. Otherwise, we get a glob of cheese at the bottom of the pot.
When it comes to the specific amounts, I’m a lot like Rachel Ray. I don’t measure unless it’s absolutely required. Sometimes not even then. I estimate an amount that suits our tastes, especially when it comes to the onion/carrot/celery base. I am on the generous side with veggies for our household because I’m always looking for ways to get the kids to eat their veggies. And everyone could use more veggies!
INGREDIENTS
- 4 Tablespoons unsalted butter
- 1 medium onion, diced
- 4 carrots, diced
- 2 stalks celery, diced
- 1 large head broccoli, chopped {I’ve been known to substitute some cauliflower for the broccoli}
- 1/4 cup flour
- 3 cups chicken or vegetable broth {I make my own chicken broth}
- 1 cup half & half {I’ve used milk in the past}
- 6-8 ounces cheddar cheese, shredded
DIRECTIONS:
- In a large dutch oven, heat butter over medium heat.
- Saute onion, carrots and celery until vegetables are tender, about 5 minutes.
- Add flour, allowing to coat the veggies. Let it cook for a 2 – 3 minutes. You’re essentially making a roux, but with veggies in it.
- Slowly add in broth, stirring to make sure there’s no leftover flour clumps. Bring to a boil.
- Add broccoli and cook until tender, about 5 – 7 minutes.
- If you want a creamy consistency to your soup, use an immersion blender to blend all, or a portion of your soup. This is an optional step.
- Add half & half, stirring to incorporate.
- Remove from heat and allow to cool for a few minutes.
- Add in cheese, stir until melted. Serve and enjoy!
Serves 4 – 6
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