Being a Florida girl, I have to admit I have little experience making soups but through my years of living in Atlanta, I am definitely learning. Growing up I remember Mom making Chili, of course, Beef Stew, White Bean soup (oh my, so delicious), and 4 Bean soup.  I think that was it or at least that’s all I remember. We just didn’t have that many cold days to warrant soup!  But she did manage to squeeze in a nice soup every now and then.

With all that being said, I absolutely love making soup and do it often during the colder months. This Broccoli and Cheddar soup is delicious. It thickens up quite a bit so doesn’t render itself well to left overs but you could always add a bit more chicken broth the next day to loosen it up a bit.

Although the picture above is this recipe using Mild Cheddar cheese, I prefer to use White Cheddar Cheese.  I’m just not a big of fan of “orange” cheese. If you use a White Cheddar Cheese, the soup would look like this. Now, isn’t that more appetizing?

Add a slice of crusty bread and you have a hearty, stick to your ribs, warm you up, meal!!

Bon appétit!

Broccoli Cheddar Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Mains
Serves: 6 cups
Ingredients
  • 1 tablespoon butter, melted
  • ½ medium onion, chopped
  • ¼ cup butter, melted
  • ¼ cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • ½ lb. fresh broccoli (about 1 cup),finely chopped
  • 1 cup carrot, julienned
  • ¼ teaspoon nutmeg
  • 8 ounces white cheddar, grated
  • salt and pepper to taste
Instructions
  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken broth. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and cheddar cheese. Let the cheese melt and then serve. For a smooth soup, puree it using a stick blender. (I did not do this for mine as I prefer the chunks.)
Nutrition Information
Serving size: 1¼ cups Calories: 304 Fat: 23 g Saturated fat: 14.4 g Carbohydrates: 10.7 g Sugar: 5 g Sodium: 624 mg Fiber: 1.3 g Protein: 14.3 g Cholesterol: 70 mg

 

1 Comment on It’s Soup Time!

  1. Gloria
    January 11, 2017 at 12:18 pm (11 months ago)

    Looks great. I’ve been wondering about you, good to see you back here with recipes!

    Reply

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