Broccoli Cheddar Soup
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- Prep
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- Total
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- Serving
Ingredients
- 6 Tbsp Butter
- 1 small onion, small dice
- 2 Celery Stalks, small dice
- 1 Lg Clove Garlic, minced or grated
- 1/4 C all-purpose flour
- 2 C half-and-half
- 3 C low-sodium chicken broth
- 2 bay leaves
- 1/4 tsp freshly grated nutmeg
- 4 C broccoli florets (about 1 head)
- 1 Lg carrot, small diced
- 2 1/2 C (about 8 ounces) Black Creek grated sharp white and yellow cheddar cheese, plus more for garnish
- TT Kosher salt and freshly ground pepper
Directions
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion, celery and cook until tender, about 5 minutes. Add the garlic and cook 1 minute longer.
- Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth and bay leaves, season with salt and pepper. Bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 minutes. Discard the bay leaves, remove from heat and puree the soup in the pot with an immersion blender. You'll still have flecks of carrot and broccoli left.
- Return the soup to the heat and add the cheese and whisk in over medium heat until melted. Add water or chicken stock back into the soup if you need to thin to desired consistency.
- Top with additional cheese for garnish!
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