Wednesday, March 6, 2013

Broccoli Cheddar Soup

About a month before our daughter {who is three now} was born my husband and I went out for lunch to Panera. I was excited because I adore their Chicken & Wild Rice Soup. Sadly, that day it wasn't on the menu so I had to pick a different soup. I went with Broccoli Cheddar Soup and haven't looked back since.
Admittedly, I've made this soup more often now that I have an immersion blender but even without it wasn't impossible to puree the soup in my regular blender, it just resulted in more dishes. My kids come running when they hear me start to blend the soup because there's just something fascinating about watching it change so quickly before your eyes.

Broccoli Cheddar Soup
 Print Recipe
Yields: ~8 main dish portions
Source: My Blessed Life

1/4 cup butter
1 onion, chopped
1/4 cup flour
4 cups milk
4 cups chicken broth
1 lb frozen broccoli, divided*
2 cups carrots, chopped
8 oz sharp cheddar cheese, shredded
salt and pepper
   1.  Melt butter in a large stock pot; add onions and saute until slightly softened. Add flour, stir and cook for 3-5 minutes.
   2.  While stirring, slowly add milk and chicken broth; simmer for 20 minutes.
   3.  Add broccoli {all but a handful} and carrots; simmer for 20-25 minutes, or until vegetables are tender.
   4.  Add salt and pepper to taste; puree soup until smooth.
   5.  Add remaining broccoli and cheese; stir and heat until cheese is melted.

*If using large pieces of broccoli chop reserved handful into ~1/2 inch pieces.

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