Broccoli Cheddar Soup
Originally Posted July 3, 2019
It has been quite the wet and stormy beginning to July here in Oregon! While this puts quite the damper on our outdoorsy fun (and a little bit of nervous energy for tomorrow’s July 4th BBQ’s), it is the perfect weather for some creamy broccoli cheese soup!
Two things are great about this tasty version of a classic – one, it is a great vehicle for cleaning out any veggies in your fridge that may be on their way past their prime- you could add shredded zucchini, or mushrooms, or even some chopped asparagus to make this meal stretch your produce budget! Another great thing about this soup is that it freezes well- we usually make enough soup to feed our family, and then freeze the rest in pint-sized mason jars for weekday lunches at the office.
Our secret to a really tasty broccoli cheese soup is actually the first ingredient- caramelized onions! These babies really pack a flavor punch, so don’t be shy in adding the whole onion. We hope you enjoy this tasty soup!
Broccoli Cheddar Soup
Ingredients
- 1/2 cup + 2 T butter, divided
- 1 medium onion chopped
- 1/2 cup flour
- 1 quart whole milk
- 3-4 cups chicken stock or veggie broth
- 4-6 cups broccoli florets chopped
- 2 cups shredded carrots
- Kosher salt to taste
- fresh cracked black pepper to taste
- 2 cups grated cheddar cheese
Instructions
- In a sauce pan over medium heat, saute chopped onion with 2 tablespoon of butter, stirring frequently, for about 10-12 minutes or until caramelized. Remove caramelized onions and reserve.
- Place the 1/2 cup of butter in the same pan, and melt until foamy.
- Add flour, and whisking constantly over medium heat for 2-3 minutes, until thick, bubbling, and light brown to create a roux. While whisking, pour in the milk. This mixture will thicken up very quickly, so keep adding until combined.
- Add your stock and whisk well, then bring to simmer. Babysit this, it will rise up quickly on you! Add chopped broccoli, shredded carrots and caramelized onions.
- Cover and simmer for about 20 minutes, until broccoli is tender. If your soup is too thick, we suggest adding more stock.
- Add salt and pepper to taste.
- Return to low heat and add your shredded cheese, stirring until completely melted.
- Serve topped with some shredded sharp cheddar and a crusty loaf of bread. Enjoy!
