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Broccoli Cheese Soup

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Classic broccoli cheese soup with extra sharp cheddar

Ingredients

Scale
  • 1 stick butter
  • 1/3 cup A.P. flour
  • 1 whole sweet yellow onion – diced
  • 1 clove garlic – peeled and minced
  • 1 cup chicken stock
  • 2 cups milk
  • 2 cups heavy cream
  • 4 cups broccoli florets – divided ( about 2 large crowns)
  • 1 carrot – peeled, thinly aliced and chopped
  • 3/4 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry mustard powder
  • 1 pinch cayenne pepper
  • Salt – to taste
  • 12 oz extra sharp cheddar cheese – grated
  • Seasoned croutons – garnish
  • 6–8 large Italian Boule Balls – bread bowls

Instructions

  1. Place the butter in a heavy bottom pot with the onion and carrots, then saute over medium low heat until the onion is translucent and soft – about 3-4 minutes while stirring. Add the garlic and cook 1 more minute.
  2. Add the flour and cook for 2-3 minutes while stirring constantly. Slowly add the milk, then the cream whisking constantly
  3. Allow the mixture to simmer over lowest heat for about 10 m,inutes, whisking intermittently until it begins to thicken
  4. Reserve a 1/4 cup of florets for garnish, then add the chicken stock and all the spices. When it returns to a simmer add the remaining broccoli and gently stir to combine.
  5. Simmer the soup over low heat another 20 minutes or until it has reduced, thickened and the broccoli is cooked while stirring occasionally to prevent burning
  6. While the soup is simmering, slice off the bread tops and remove the centers to create the bowls. Save the centers to make delicious croutons later!
  7. Stir in the cheese until melted and fully incorporated. Taste and adjust the salt
  8. Transfer to a blender and pulse to a rough texture, then return to the pot. If necessary thin with additional chicken stock and bring it back to temp
  9. Serve in bread bowls garnished with florets and grated cheddar

Find it online: https://www.cooksavorcelebrate.com/broccoli-cheese-soup/