Broccoli Cheddar Soup

153 cookbooks

This delicious and hearty soup takes the bite out of a chilly winter.

Abundant Harvest Organics

Serves 4

12 Ingredients

6 tbsp Unsalted Butter

1 Small Onion

1/4 cup Flour

2 cup Half and Half Cream

3 cup Chicken Broth

2 Bay Leaf

1/4 tsp Ground Nutmeg

to taste Salt and Pepper

4 cup Broccoli Florets

1 Large Carrot

2 1/2 cup White and Yellow Cheddar Cheese

4 Sourdough Bread Rolls

9 Steps

Steps 1

Melt the Unsalted Butter in a large Dutch oven or pot over medium heat.

Steps 2

Add the Small Onion and cook until tender.

Steps 3

Whisk in the Flour and cook until golden, 3 to 4 minutes, then gradually whisk in the Half and Half Cream until smooth.

Steps 4

Add Chicken Broth, Bay Leaf and Ground Nutmeg, season with Salt and Pepper and bring to a simmer. Reduce the heat to medium and cook uncovered until thickened for about 20 minutes.

Steps 5

Add the Broccoli Florets and Large Carrot to the broth mixture and simmer until tender. About 7 to 10 minutes. Discard the bay leaves.

Steps 6

Puree the soup in batches in a blender or use and immersion blender to break up the broccoli and carrot.

Steps 7

Add the White and Yellow Cheddar Cheese to the soup and whisk over medium heat until melted.

Steps 8

Ladle into Sourdough Bread Rolls and garnish with cheese or croutons or both. Broil in the oven for a few minutes to get a little browning on the top if adding to bread bowls.

Steps 9

Serve and enjoy!