Broccoli Cheddar Soup
This soup has little to it and doesn't take a ton of work, but has really well-developed flavor and is as close as you can get to a real classic soup. I used fresh broccoli for this, but you can use frozen as well. I wouldn't cook it quite as long as the potatoes/onions, though. Frozen tends to take less time.
Broccoli Cheddar Soup
This soup has little to it and doesn't take a ton of work, but has really well-developed flavor and is as close as you can get to a real classic soup. I used fresh broccoli for this, but you can use frozen as well. I wouldn't cook it quite as long as the potatoes/onions, though. Frozen tends to take less time.
Cooking Instructions
- 1
To a stock pot over medium heat, add canola oil, chopped onion, chopped potato, chopped broccoli, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cover and cook for 20 minutes stirring every 5 minutes.
- 2
Transfer onion, potato, and broccoli to a separate bowl. To same stock pot over medium heat, melt butter. When butter is melted, add flour and stir vigorously until a golden roux has formed.
- 3
Starting with the milk, add all liquids one cup at a time stirring constantly until a creamy soup base has formed.
- 4
Stir in remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper, as well as the cheddar cheese. Stir until cheese is fully melted.
- 5
Return onions, potatoes, and broccoli to stock pot with cream mixture. Stir gently to disperse them throughout.
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