Thursday, October 25, 2012

Broccoli Cheddar Soup

This is one of my favorite soup recipes.  I like to leave it chunky but it is perfectly acceptable to blend it up with an immersion blender if you like it that way.  I do find that using a high quality cheese like Cabot or Tillamook is better than Kraft or a store brand cheese.  Lastly, always grate it yourself if you have the time, it really makes a difference.
Broccoli Cheddar Soup

6 T butter
1 onion, diced
1 clove garlic, minced
1/3 cup flour
6 cups whole milk
4 cups broccoli, cut into florets
1 large carrot, grated
salt and pepper
3 cups grated cheese, mild or sharp cheddar

  • Melt butter in a large heavy pot.  Add onion and sauté until translucent and tender, about 6-8 minutes.  Add garlic and sauté an additional minute.  Whisk in flour and cook 1-2 minutes.  Slowly whisk in the milk and season with salt and pepper.  Add broccoli and carrot and bring to a simmer.  Simmer until thickened and broccoli is tender, about 10-15 minutes.  Remove from heat and add 1 cup of cheese at a time, stirring between each addition.  Taste and season again if necessary.  Note: If soup thickens too much simply add additional milk or chicken stock to thin.

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