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Broccoli Cheddar Soup

Broccoli Cheddar Soup

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Serves: 4-6
Prep Time: 30 minutes Cooking Time: 1 hour

This is a pretty decedent soup. That's all I have to say about that.

Ingredients

  • 2 yellow onions, chopped
  • 2 cloves of garlic, minced
  • 6 tablespoons unsalted butter
  • 1/4 cup of flour (or a little less)
  • 2 bay leaves
  • 2 cups half and half
  • 3 cups chicken stock (low sodium)
  • 1 bunch of broccoli, cut into florets
  • 2 carrots, chopped
  • 1 parsnip, chopped (optional)
  • Kosher salt and Freshly ground black pepper

Instructions

1

In a large Dutch oven or soup pot, sauté the onions in the butter. When the onions are soft (5-7 minutes), add the garlic. Once the garlic is fragrant, add the flour and whisk to combine. Cook until the flour starts to turn golden.

2

Slowly add the half and half, stirring as you go. Add the two bayleaves.

3

Add the chicken stock and bring to a simmer. Cook for about 20 minutes until the soup has thickened a bit

4

Add the broccoli and carrots and cook for another 20-30 minutes until the vegetables are soft.

5

Using an immersion blender, puree the soup.

6

Taste for seasonings and add salt and pepper.

7

Serve hot.

Notes

After making this, I think you could cut down on the flour. Keep some extra chicken stock on hand if you want to thin it out a bit.

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