A while back a friend asked me if I had a recipe for Broccoli Cheddar Soup and I promised to work on it. I did have several that I have made over the years but no one that I loved. There were points about each on that I loved/liked but not an overall favorite. So I did what I do in that case and pulled out all of them, read over my notes on each and took the things I liked the best and combined them to make one that I hope is superior.
I did use frozen cut broccoli for this because it is more convenient for me and almost always in my kitchen. You could use an equal amount of lightly cooked fresh broccoli if you wish.
I made this a very thick soup, I mean very thick because that is how I like most this soup the best. If you want it to not be so thick either cut both the butter and four down to 2 Tablespoons or add an extra cup of chicken broth. Either of those steps will give a thinner soup and still taste just as good.
This is a pretty basic soup and can be dressed up in many ways. If you love celery or peppers in your soup add them along with the onions and carrots.
So without any further chatting let’s make some soup.
You can find a downloadable/printable version of this recipe here.
Broccoli Cheddar Soup
¼ cup butter, cubed*
½ cup chopped onion
½ cup matchstick cut (or coarsely grated) carrots
1 clove garlic, minced or grated
¼ cup flour*
salt and pepper to taste
1 ½ cups milk
1 cup chicken broth*
1 cup frozen chopped broccoli
1 cup shredded sharp cheddar cheese
In a medium saucepan melt the butter over medium heat and then add the onion and carrots. Cook stirring occasionally until the onion is tender and translucent. Stir in the garlic and cook just until fragrant.
Add the flour, salt, and pepper cook stirring for about 1 minute being sure all the veggies are well coated with the flour.
Add the liquid ingredients and stir until the mixture bubbles. Turn the heat down to barely a simmer and cook for 5 to 10 minutes until the carrots are almost cooked.
Add the broccoli cook and stir until heated through.
Remove the pan from the heat and stir in the shredded cheese until melted.
Taste for seasoning, adjust if needed and serve.
I got 2 large bowls of soup from this recipe.
*Note: this is written as a very thick soup, if you prefer a thinner soup you can do either/both of the following.
1- cut both the butter and flour amounts to 2 Tablespoons and proceed as directed.
2- add an additional cup of chicken stock
