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Broccoli Cheddar Soup

Source of Recipe

From "The Prairie Homestead Cookbook" by Jill Winger


Recipe Introduction

"My kids mow through broccoli like nobody's business. I've even caught myself saying things like, 'Make sure you eat everything on your plate and then you can have seconds of broccoli' and 'Yes, you can have more broccoli after dessert.' I've tried various proportions of milk, cream, and stock with my broccoli soups over the years, but I think using primarily chicken stock with just a cup of cream gives this soup the perfect creaminess without being too heavy."

List of Ingredients

â—¦ ¼ cup (½ stick) unsalted butter
â—¦ 1 medium onion, diced
â—¦ 2 cloves garlic, minced
â—¦ ¼ cup all-purpose flour
â—¦ 1 teaspoon paprika
â—¦ ¾ teaspoon fine sea salt
â—¦ ½ teaspoon ground mustard
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 4 cups chicken stock
â—¦ 1 cup heavy cream
â—¦ 5 cups broccoli florets and chopped stems
â—¦ 2 carrots, diced
â—¦ 2 cups shredded sharp Cheddar cheese


Recipe

In a Dutch oven over medium heat, melt the butter. Add the onion and sauté until softened, about 6 minutes. Add the garlic and cook for 2 to 3 minutes more, until fragrant, then add the flour, paprika, salt, mustard, and pepper and stir to combine.

Add the stock, cream, broccoli, and carrots and simmer until tender, about 20 minutes. If you like a smoother soup, you can purée it with an immersion blender or in batches in a regular blender with the lid slightly ajar to allow steam to escape. I purée about half of mine, since I like some chunkiness and texture.

Once the soup is the consistency you like, stir in the cheese until it's completely melted. Taste and adjust the seasonings if needed. Serve with extra cheese and rolls on the side.

Serves 4