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Broccoli cheddar soup
A delicious broccoli cheddar soup made with wholesome healthier ingredients.
Course
Soup
Cuisine
American
Keyword
fall, winter
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
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.