I had this soup for lunch AND dinner. It has a surprise ingredient that isn't too bad :). But it is a little high calorie, and I'm going to make some changes from the original recipe that I found on Pinterest. The original recipe is from The Comfort of Cooking along with the link to the recipe. Before we get started, this is a mildly time consuming soup. There's a lot of simmering. But other than that, not too hard and a delicious outcome! Enjoy. 

Broccoli and Cheddar Soup
Adapted from The Comfort of Cooking's recipe
Marietta May

1-2 tbsp butter (optional-package deal with onion)
1/2 medium chopped yellow onion (optional)
1/4 c butter
1/4 c flour
2-2.5 c half and half (healthier version: 1.5 c milk, 1 c half and half)
3-4 cups chicken stock
1/2-1 lb. broccoli florets
1 c matchstick carrots, chopped (personally I would leave them out)
cracked black peppercorn
1/4 tsp nutmeg
1-1.5 c grated cheddar cheese

1) With the first set of butter, sauté the onions on medium-high heat until lightly brown.
2) Add next set of butter and flour and whisk for a couple minutes (creates a roux).
3) Stir in the liquid ingredients and let simmer for 15-20 minutes.
4) Chop up the florets and carrots (I suggest leaving out the carrots) relatively fine. Add to the pot along with the nutmeg and pepper. 
5) Turn up to low for 25-30 mins. 
6) Turn off the heat and use a hand blender to get rid of the chunks.
7) Serve!

This is the roux (flour and second set of butter added to the onions)
After everything is mixed, get rid of the chunks by using a hand blender and it'll look like the first picture

Leave a Reply.