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Broccoli Cheese Soup

Source of Recipe


Tracy Hopper



List of Ingredients



• 1 stick of margarine plus 2 tbsp.
  
• 1 medium onion, chopped
  
• 1/4 tsp. garlic powder
  
• 2 cups grated carrots
  
• 1 lb. broccoli, washed and cut (approx. 1 banded bunch)
  
• 1/2 cup flour
  
• 1 quart (4 cups) of half-and-half
  
• 4 cups chicken broth (I use 4 tsp. of chicken bouilon and 4 cups of hot water)
  
• 2 tsp. salt
  
• pepper to taste
  
• 1 cup shredded cheddar cheese
  






Instructions



1. In skillet, saute onion in 2 tbsp. of butter until golden brown. Set aside.
   
   
   
2. In a large pot melt the stick of margarine over medium heat and whisk in the flour, stirring for approx. 3-5 minutes, making a roux.
   
   
   
3. Still whisking, slowly add the half-and-half and chicken broth, whisking constantly until well incorporated.
   
   
   
4. Simmer on low heat for 20 minutes.
   
   
   
5. Add the broccoli, carrots and sauteed onions.
   
   
   
6. Cook on low heat for approx. 20 minutes until veggies are tender.
   
   
   
7. Add salt and pepper.
   
   
   
8. Pour soup, in small batches, into a blender or food processor and puree.
   
   
   
9. Return to pan and add the grated cheese and stir until well blended.