Broccoli and Cheddar Soup
Looking for a simple, appetizing, delish soup? This one will fit the bill. In just under an hour, this velvety Broccoli and Cheese soup is ready to serve.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 2 1x
Ingredients
1 tablespoon butter
½ onion
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups vegetable broth
1 ½ cup coarsely chopped broccoli florets
1 cup matchstick cut carrots (1 large carrot)
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and pepper to taste
Instructions
- Melt 1/4 cup butter in a large saucepan over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add flour to make roux. Cook until flour loses granular texture.
- Over medium heat, gradually pour milk and stock into the flour mixture, and whisk constantly. Bring to a simmer, and cook until the sauce thickens about 15 minutes. While the soup boils, check repeatedly, you can wash and slice the celery, carrots and broccoli and grate the cheese.
- Once soup has thickened add broccoli, carrots, and celery. Simmer until vegetables are tender, about 20 minutes more.
- Stir in Cheddar cheese until it melts into the soup. Season with salt and pepper to taste.
Notes
You can choose your preference of the type of milk: 1%, 2%, or 3.25% (homogenized) milk. I typically use 1% milk.
If you want more, you can top your soup with sour cream, cheddar cheese, or whatever topping you desire.
I have mentioned it before and will mention it again – Beyond Bouillon is the best bouillon I have found. It is simple to use and adds lots of flavour. It’s available at grocery stores and Costco.
I always double or triple the recipe to ensure there are leftovers.
Find it online: https://www.cmfmag.ca/galley/broccoli-and-cheddar-cheese-soup/