I made my first Broccoli Cheddar soup as a sous chef at the Ashgrove Inn. I cannot remember if it was delicious or if it was just a moment in time…but today after making many such soups, I have created a great recipe for my Broccoli Cheddar Soup. I will share that recipe with you and offer to you that wonderful hearty cheddar cheese blend. Let’s Make some Broccoli Cheddar Soup using a recipe that I have modified to suite my love for this soup.
1 tbsp butter
1/2 cup onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half cream
2 cups chicken stock
1 cup carrots, match stick cut
1/4 tsp nutmeg
12 oz grated extra sharp cheddar cheese
1 1/2 cup coarse chopped broccoli florets
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup chopped celery stalks
Melt 1 tablespoon butter in a skillet over medium-high heat.
Saute onion until translucent
In a separate skillet, whisk 1/4 cup melted butter and flour together to make a roux over medium-low heat
Cook flour with continuous whisking until flour blends well with butter and begins to turn a light brown
Add half and half gradually into roux while whisking constantly.
Stir chicken stock into the half and half mixture.
Bring to a simmer; add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 40 minutes.
Stir Cheddar cheese into vegetable mixture until cheese melts. Season with nutmeg, salt and pepper to taste.