I forgot how much I love broccoli cheddar soup. Then my friend mentioned having some for lunch recently and the feelings came flooding back. Oh so yum. Now I’ve made it twice in one week.
This soup is crazy easy to make and can totally be tweaked depending on what you have on hand. No heavy cream? Just substitute some half and half or use more milk. Could only find broccoli florets at the store? No problem! Just mash the chunks if you don’t want a chunky soup. Or you can use frozen chopped broccoli if you prefer. Are you vegetarian? Simply use vegetable broth instead of chicken broth. No fresh onion on hand? Just use some onion powder instead. Trust me, it’s hard to mess up this soup so don’t be afraid to mix it up a little!
Broccoli Cheddar Soup
1 bag of frozen broccoli (12 oz)
1/2 onion, chopped
1 small carrot, finely shredded
1 can of chicken or vegetable broth (14 oz)
1 Tbsp butter
1/4 tsp ground white pepper
1 Tbsp all-purpose flour
1/3 cup milk
1/3 cup heavy cream
4 oz freshly shredded sharp cheddar cheese
Yield: 3-4 servings
Combine the broth, broccoli, onion, and carrot in a medium sized pot. Heat for about 20 minutes over medium heat, letting it simmer until the broccoli is soft. Stir in the butter, white pepper, and flour. Then reduce the heat to low and add the milk and cream and stir to combine. Add the shredded cheddar and stir until it’s melted. If you want a less chunky soup, just mash the broccoli with a spoon or use an immersion blender. Serve while hot, top with some extra cheddar if wanted, and enjoy!
Source: A Becky original