Nothing beats a warm bowl of soup on a cold windy day. Temps have dropped to the 50’s here which automatically sends my brain into soup mode. Monday night Chris’s family came over for dinner so I fixed Chili and this Broccoli and Cheese soup. Needless to say, the broccoli and cheese soup was the winner. Zero leftovers!
- 8oz bag of shredded cheddar cheese
- 1 can of chicken broth
- 1 cup of baby carrots (sliced lengthwise)
- 1/2 onion (chopped fine)
- 16oz half&half
- 1/2 pound broccoli
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup flour
- Salt and Pepper to taste
Melt butter in large pot over medium heat. While butter is melting, saute onions in separate pan and set aside. Once butter has melted, whisk in flour. Continue mixing for 3-4 minutes to form a roux. Once your roux has formed, slowly mix in the half&half. Continue to whisk so that your mixture doesn’t stick to the bottom of the pot. Add your chicken broth and continue to whisk. Once combined, let simmer on low for 20 minutes. After 20 minutes, season with salt and pepper. Mix in broccoli, carrots, and onions and cook on low to medium heat for 25 minutes. During cooking, stir occasionally to keep soup from sticking to pot. Mix in shredded cheese and stir until cheese has melted.
- I served this with Sister Shubert yeast rolls which was a big hit!
- I topped mine with sour cream which was delicious
- If soup is too thick, add milk to thin