This broccoli cheddar soup is thick and delicious. If you enjoy this soup when dining out, try making it at home!
Total Time: 1 hour 20 minutes
Yield: 4-6 servings
Ingredients:
- 4 cups broccoli florets
- 6 Tbsp butter
- 1/4 cup all-purpose flour
- 3 cups vegetable or chicken broth
- 1 medium yellow onion, chopped
- 2 cups half and half (or milk)
- 3 cups grated cheese (white and/or yellow cheddar)
- 1 large carrot (sliced), optional
- salt, pepper, and garlic powder (to taste)
Steps:
- Melt butter in a heavy stock pot over medium heat.
- Add onions to butter and saute until tender.
- Mix in flour and cook until golden brown, stirring frequently.
- Gradually stir in half and half, stirring until smooth.
- Add chicken broth and season with salt, pepper, and garlic powder. Bring to a simmer.
- Reduce heat to LOW and simmer uncovered until thickened. Approximately 20 minutes. Stirring occasionally.
- Once thickened, add broccoli (and carrot, if desired) to pot and simmer until tender. Approximately 20 minutes.
- Using a stick (immersion) blender, puree some the broccoli into the soup. You can leave behind a few pieces of broccoli or you can puree all of it. If you don't have a stick blender you can puree the soup in a regular blender and return it to the pot.
- Add the grated cheese, stir to combine.
- If the soup seems too thick you can add addition broth to thin it out a bit. Top with additionally grated cheese and serve. Enjoy!
