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Broccoli Cheese Soup

Source of Recipe


Phyllis Hoffman Celebrate, Winter 2011



List of Ingredients



• 6 Tbsp butter
  
• 1½ cups finely chopped yellow onion
  
• 1 cup finely chopped carrot
  
• ½ cup finely chopped red bell pepper
  
• ¼ cup all-purpose flour
  
• 4 cups low-sodium chicken broth
  
• 2 cups half-and-half
  
• 2 (10-ounces) packages frozen chopped broccoli, thawed
  
• 1 (8-ounce) block fontina cheese, shredded
  
• 1 (8-ounce) block white Cheddar cheese, shredded
  
• 1 (8-ounce) package cream cheese, softened
  
• ¾ tsp salt
  
• ½ tsp garlic powder
  
• ½ tsp ground black pepper
  
• ¼ tsp ground red pepper
  
• Garnish: finely chopped fresh broccoli, finely chopped carrot
  






Instructions



1. In a large Dutch oven or stockpot, melt butter over medium heat. Add onion, carrot, and bell pepper; cook for 5 minutes, stirring occasionally, until tender. Add flour; cook for 2 minutes, stirring constantly. Gradually add chicken broth and half-and-half, stirring until smooth. Bring to a simmer.
   
   
2. Reduce heat to medium-low; cook for 20 minutes, stirring occasionally, until slightly thickened.
   
   
3. Add broccoli, stirring to combine. Reduce heat to low; add cheeses, salt, garlic powder, black pepper, and red pepper, stirring until cheeses melt. Garnish with broccoli and carrot, if desired.
   
   Makes 8 to 10 servings.