It’s March and it’s still cold here in Connecticut, in fact it is weirdly colder than it was last month, so soup is on the agenda.
This soup is not going to win any health awards, but it sure is delicious. There is a lot of creaminess going on here. It’s the ideal comfort food to warm your core and make your belly happy.
Even though this is mostly a cheese soup, let’s not forget to give a shout out to the broccoli. Aren’t broccoli and cheddar cheese a good pairing? This soup was certainly a calorie splurge, but on any other day, my husband and I love roasted or steamed broccoli topped with a little cheese. This is that in convenient soup form.
I recommend having a loaf of bread handy with this soup because bread goes with everything, especially a thick soup like this one. My husband tried a new recipe that he found online for rolls and they were kind of terrible. As a guy that makes all sorts of bread with lots of success, I pretty much believe him when he says it wasn’t a good recipe. So… I resorted to croutons instead. Hey, work with what you have. Actually, the croutons were a great addition.
Broccoli Cheddar Soup Recipe
(Makes about 4 to 6 servings)
- 1/4 cup butter (divided per the directions)
- 1/2 of an onion, finely chopped
- 1/4 cup all-purpose flour
- 2 cups half and half
- 2 cups chicken broth
- 2 carrots, cut into small strips
- 2 heads of broccoli florets (I used a 10.8 ounce package of frozen broccoli florets.)
- 8 ounces shredded sharp cheddar cheese
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a big pot, over medium heat, add 1 tablespoon of butter and the chopped onion. Cook the onion until it looks translucent. (You are NOT going for a browned onion.)
- Melt the remaining 3 tablespoons of butter in a separate container in the microwave.
- Add the melted butter and flour to the pot and stir everything together. Cook for about 5 minutes, stirring constantly. You are making a roux and your primary goal is to cook the flour.
- Add the half and half and chicken broth into the pot and stir everything together. Lower the heat to a simmer and cook for 20 minutes, stirring every now and then.
- While it’s simmering prep the carrots and broccoli if you need to.
- Add the cut carrots and broccoli florets to the pot and stir everything together. Raise the heat to low temperature and cook for about 25 to 50 minutes, or until the carrots are tender when you pierce them with a fork, stirring every now and then. Since I used the frozen broccoli it took the full 50 minutes because everything had to get back to temperature after throwing in essentially broccoli ice cubes.
- Add the shredded cheese, nutmeg, salt, and pepper, and stir everything together until the cheese has melted.
- As with most recipes, taste the soup, and feel free to add more salt and pepper to your liking.
- I sprinkled more cheese on top but that’s not necessary.
Adapted from: Cincy Shopper