Broccoli cheddar soup
A delicious broccoli cheddar soup made with wholesome healthier ingredients.
Servings 4
Ingredients
- 4 T. butter
- ¾ small onion diced
- ¼ cup flour All purpose Gluten free flour may be substituted.
- 2 c. whole milk
- 3 c. chicken broth
- 1 bay leaf
- 1 carrot shredded
- 12 oz frozen broccoli florets
- 2 ½ cup sharp cheddar cheese shredded
- 1 ½ tsp salt Start with less if your broth is salted and work your way up.
- pepper to taste
Instructions
- Melt butter in a pot over medium heat.
- Add onions and cook for about five minutes until soft.
- Stir in flour and cook for a minute.
- Whisk in milk, chicken broth, and ½ tsp salt.
- Add bay leaf.
- Slowly bring to a low bubble, and stir until beginning to thicken.
- Add broccoli and shredded carrots and simmer about 8 minutes or until broccoli is tender.
- Soup should be thickening more by now and able to coat the back of a spoon. Remove from heat and slowly whisk in cheese.
- At this point you can puree it with an immersion blender or leave it chunky. I prefer to leave mine as is with chunks of broccoli.
- Remove bay leaf and season with the remainder of the salt and pepper to taste.