Broccoli Cheddar Soup
Smooth, creamy and cheesily delicious, this soup is a perfect choice for a winter meal... !
Ingredients
- 2 cups fresh broccoli, cut into small florets
- 2 1/2 cups low-sodium vegetable stock (substitute low-sodium chicken broth)
- 3 tbsp. butter tips & tricks
- 1 1/2 cups white onions, chopped
- 1 large celery rib, finely chopped tips & tricks
- 1 cup carrots, finely chopped
- 1 large clove garlic, pressed
- 1/4 cup unbleached all-purpose flour
- 2 cups half-and-half, cold
- 2 1/2 cups sharp Cheddar cheese, grated Footnote #1
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/4 tsp. cayenne pepper, or to taste
- 1/4 cup milk, if necessary Footnote #2
Directions
- In a large pot over medium heat, add vegetable broth and broccoli; simmer for 20 minutes.
- In a skillet over medium heat, melt butter and add onions; sauté for 5 minutes or until soft. Add celery and carrots; cook for 3-4 minutes. Add garlic and sauté for only 1 minute.
- Add flour to the onion mixture and stir well, forming a pasty texture. Gradually add half-and-half and stir until it starts to thicken.
- Add the onion mixture to the broccoli and stir well. Add cheese, a handful at a time, and stir constantly between each addition until melted – DON'T let the soup boil otherwise the cheese will break down.
- Add black or white pepper and cayenne. Serve immediately with french baguette
Notes
Footnote #1: Please don't buy the pre-packaged shredded cheese because the food manufacturers add cellulose (derived from wood pulp) which keeps the shredded cheese from sticking together. Those pre-packaged shredded cheeses also don't melt nicely so the end result will definitely not be as successful!
Footnote #2: In the video, I don't show the added 1/4 cup of milk nor did I mention it. The only time you might use milk in this recipe is when your soup is way too thick therefore this extra liquid will help to thin it out a little.