Friday, May 17, 2013

Broccoli Cheese Soup

I am addicted to this soup and could probably eat it every day.  Serve this creamy, cheesy flavorful dish on a rainy day for the ultimate comfort food!

1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli ( florets only)
1 cup carrots, shredded
1/4 teaspoon of salt
1/4 teaspoon nutmeg
1/2 teaspoon pepper
8 ounces grated cheddar cheese
  1. Saute onions in a little butter in a small pan – set aside.
  2. In a large stockpot melt butter. Add flour and mix for a minute
  3. Slowly add half and half stirring the entire time.
  4. Slowly add chicken stock mixing the entire time.
  5. Let simmer on low for 20 minutes.
  6. Add broccoli, carrots; onions and cook on low for 25 minutes.
  7. Season with salt, pepper; nutmeg.
  8. Place soup in a blender or use an immersion blender and puree. I only pureed half, we like some chunks in our soup.
  9. Heat soup over low heat and add cheese and mix till melted.  Serve with crusty bread or bread bowl.


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