Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 5400 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 6 Tablespoons Butter (2 tbls/ 4 tbls); 1 medium sweet yellow Onion diced; 1 clove Garlic minced; 1/3 Cup Flour; 2 Cups Chicken Stock/broth; 4 Cups Half n Half; 6 Cups chopped Broccoli; 2 large Carrots peeled and sliced thin (1/16 inch slices); 3/4 teaspoon salt; 3/4 teaspoon pepper; 1/4 teaspoon cayenne pepper; 16 oz. medium sharp Cheddar Cheese grated; Saute onion in

sandra53 @skw1551

Central Point, Oregon

Another great recipe I arrived at by simple trial and error. This is a hearty and delicious soup!

sandra53 @skw1551

Central Point, Oregon

Another great recipe I arrived at by simple trial and error. This is a hearty and delicious soup!

Saved

Ingredients

90 min. total

6-8 servings

6 TablespoonsButter (2 tbls/ 4 tbls)
1medium sweet yellow Onion diced
1 cloveGarlic minced
1/3 CupFlour
2 CupsChicken Stock/broth
4 CupsHalf n Half
6 Cupschopped Broccoli
2large Carrots peeled and sliced thin (1/16 inch slices)
3/4 teaspoonsalt
3/4 teaspoonpepper
1/4 teaspooncayenne pepper
16 oz.medium sharp Cheddar Cheese grated
Saute onion in

Saved

Steps

90 min. total

1

Saute onions in 2 tablespoons of butter until onions is caramelized and looks translucent.
2

Add minced garlic to onions and saute 1 minute max while stirring constantly. Remove from heat and set aside.
3

In a large soup pot with weighted bottom (if possible so soup doesn't stick) add the other 4 tablespoons of butter, flour, and cook on medium heat for approx. 5 minutes while whisking constantly with wire whip until mixture is thickened. This is an important step. If this mixture doesn't thinking properly, soup will not thicken later in the process.
4

Slowly add the chicken stock/broth while whisking constantly.
5

Slowly add Half n Half while whisking constantly. Simmer on low temp for about 20 minutes.
6

Then add broccolli, carrots, and the onions and garlic mixture you set aside earlier. Also add salt, pepper, and cayenne. Simmer for another 20-25 minutes. By this time, soup should have thickened some. Whisk often to break up skim that forms on top of soup.
7

Go ahead and stir in most, but not all of the cheese saving some for garnish. Give cheese a chance to melt. (About 1 minute DO NOT use pre-grated cheese! The flavor is just not there and that's crucial to this soup.
8

At this point, go ahead and serve soup into individual bowls and add a little cheese to the top of each bowl. If you have kids, add a few goldfish crackers to peak their interest.
9

Leftover soup can be kept in air tight containers for 1 week only! Warm in microwave. Enjoy!