A vegetable base with a creamy roux and plenty of cheese, makes this creamy broccoli cheddar soup a stretchy-waistband, Netflix-and-chill kind of cozy day meal!
Course Soup
Cuisine American
Keyword broccoli cheddar soup, creamy soup
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 6bowls (almost two cups)
Calories 444kcal
Author Sue Ringsdorf
Ingredients
6Tablespoonsunsalted butter
1mediumonion- or use one leek
3stalkscelery- chopped
4mediumcarrots- chopped
3clovesgarlic- minced
kosher salt and freshly ground black pepper
1teaspoononion powder
6Tablespoonsall-purpose flour
3cupschicken broth
3cupswhole milk
10-11cupsbroccoli florets (small bite-sized pieces)- or about 1 1/2 pounds
8oz.sharp cheddar cheese- plus extra for serving
Instructions
Heat a stock pan over medium heat. Add butter and when melted, add leek, celery, and carrots. Sauté until soft, approximately 5-6 minutes. Add garlic and stir for about one minute.
Add salt and pepper, onion powder, and garlic. Stir for 30 seconds.
Sprinkle flour over the veggies, and stir for a couple of minutes to fully absorb the flour. The mixture will be thick.
Add chicken broth and milk. Stir well, and bring to a rolling simmer. This will thicken the soup. Continue to let simmer, and stir, for approximately 10 - 15 minutes, or until thickened.
Add broccoli florets into soup, add a little more salt and pepper, and simmer for about 10 minutes, or until broccoli is softened. (Don't over-cook!)
Turn the heat down and add the cheddar cheese. Stir well until fully melted and simmer for just another minute or so.
Serve with some nice crusty bread and an extra sprinkle of cheese.
Notes
How to make a roux.
start with fats (like butter and oils) and heat until melted