Creamy Cheddar Broccoli Soup

Ingredients:

  • 1 1/2 pounds fresh broccoli florets
  • 1 1/2 cups carrot, julienne cut
  • 1 large onion, chopped
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup light cream or half & half
  • 1 1/2 cups shredded cheddar cheese
  • 3 tablespoons flour
  • 1/4 teaspoon nutmeg
  • salt & pepper to taste

In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until tender, about 3 minutes. Add the julienned carrots and garlic and sauté for 2 more minutes. Slowly add in the flour, 1 tablespoon at a time, while stirring continuously. Once all the flour is added and a nice paste is formed around the veggies, slowly add in the chicken stock, while stirring continuously. Add the broccoli florets, salt, pepper and nutmeg and bring all to boil. Remove from heat and using an immersion blender, purée the soup, while making sure to leave some chunks of broccoli in it. Bring the soup pot back to the stove, over medium heat. Add the cream and shredded cheddar

cheese and stir until the cheese has melted and the soup has thickened.

Serve with crackers, sliced baguette or cheddar cheese sticks. Enjoy! 👩🏻‍🍳👌🏻

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s