Tuesday, February 25, 2014

Broccoli Cheddar Soup

You love it. Oh, come on, you know you do.  Warm, creamy, smooth, all the way down to your soul.  You know what I am talking about, Broccoli Cheddar Soup!  This feels like the winter that will never, and today was no exception.  We woke up this morning to a mild blizzard and instead of getting all bent out of shape about it, I decided to make something heart warming and delightful instead!

This recipe is to die for, and there is no time to waist.  Let's get started!

*Prep-Time:  10 minutes  *Cook Time:  30 Minutes  *Difficulty:  Easy  *Servings:  4-6


  • 2 bags of frozen broccoli florets, steamed
  • 6 c. Chicken or Vegetable Stock
  • 4 c. Cheddar Cheese
  • 2 Carrots, shredded
  • 1 Onion, diced
  • 4 Cloves of Garlic, minced
  • 2 c. Half and Half
  • 1/2 c. Flour
  • 1 stick of Unsalted Butter

In the Dutch oven, melt 3 tbsp. of butter.

Add the diced onions and sauté until soft and translucent.

Add the garlic.

When you smell the garlic, add the flour and cook for 2-3 minutes.

Here is where I made a mistake, but it is fine.  Remember, there is never anything that happens in the kitchen that you can't fix!
You SHOULD have added your stock here, but I accidently grabbed the half and half. 
Oh well.  *lol*  Let it cook until thickened.

Once thick, add the stock.  (Or half and half if you did the right way. :P)

Add the carrots, 

The broccoli, and let simmer on a medium low heat for 10-15 minutes

Add your cheese...

Stir to melt cheese and when it is smooth and creamy...


This pairs well with a nice, crusty Homemade Baguette.  So the next time winter, or any cold night for that matter, tries to snow on your parade, you show 'em what your working with and whip up this scrumptious delight!  Enjoy and as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


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