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Cheddar Broccoli Soup
Serving: 4-6 servings
Ingredients:
7 tablespoons unsalted butter, separated
½ teaspoon olive oil
1 small yellow onion diced (1 cup)
2 small cloves garlic, minced
3/4 teaspoon smoked paprika
3/4 teaspoon ground mustard
1/8 teaspoon ground cayenne pepper
salt & pepper (to taste)
6 tablespoons of white flour
1 container of low-sodium chicken stock (32 oz). (about 4 cups)
3 cups fat free half and half
1 bay leaf
6 cups chopped broccoli crowns [4 large crowns] Lighltly steamed & softened
2 cups matchstick / shreddded carrots lightly steamed & softened (found in store pre-packed)
(2) 5 ounce bars of 3 Year-724 Wisconsin Select Aged Cheddar Cheese, shredded (thick shreds)
[OR mix up and do (1) 3 year and (1) 7 year....etc.Just a total of 2 bars]
OPTIONAL but delicious... serve with crusty bread or iin bread bowls.
Cooking Directions:
Add 1 tablespoon butter & olive oil to a large pot. Add the diced onions and saute, stirring occasionally, until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon but add to preferece) to the pot. (I also prefer to salt AFTER the stock to gauge how much more it needs.) Cook for another 45 seconds to 1 minute stirring constantly until fragment.
Add in remaining 6 tablespoons of butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly, until the flour is thickened (don't rush or your soup won't properly thicken/taste right)
Gradually add in the chicken stock, whisking constantly. Once all of the stock has been added, gradually add in the half and half, again whisking constanly as you add. Reduce heat to medium low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli)
Meanwhile, chop the broccoli & shred the cheese. Lightly steam the broccoli & carrots to soften so they aren't as crunchy. Add softened broccoli & carrots to the soup.
Allow soup to simmer over low heat for about 15-20 minutes, until broccoli & carrots are more softened. Feel free to use an immersion blender here if desired as well. We like it chunky, but blend to preference.
Add in most of the cheese (reserve some for topping the soup) and stir until melted. Again taste for seasoning. (Add salt here if you feel called to add more. Otherwise don't.) Serve immediatly in bread bowls or regular bowl or with a side of bread for dipping. Top with reserved Aged Cheddar.
ENJOY!