There is nothing like a bowl of hearty soup to warm up a chilly, rainy day and the weather here in Ohio has been crazy this spring. I made this soup for supper the evening before the tornado epidemic hit Dayton. Although we were not effected my son-in-law’s sister suffered considerable damage and the roof at Scott’s office was damaged but we are all safe, thank God! Driving to work the following day I was shocked to see the devastation in Beavercreek. For the rest of my life this recipe will remind me of that night and how blessed we all are.
Sometimes roux based soups can seem tricky but I think the secret to making super creamy soup is to take your time. Let it simmer slowly and don’t let it get too hot. I also prefer to shred my own cheese because the mysterious substance that prepackaged shredded cheese is coated with to keep it from sticking together can give cream soups a grainy texture that I am not altogether fond of.
Saute the onion and celery in butter on medium heat for about 4 minutes or until the onion is translucent.
Gradually sprinkle the flour over the butter 1/4 cup at a time, whisking constantly, until smooth.
Slowly add the broth. Continue to whisk until smooth and mixture thickens. Reduce heat to medium low.
From this point on keep the heat on medium low. The surface of the soup should barely bubble. If the soup gets too hot it may separate or the dairy products may curdle, and there are few things more heartbreaking than seeing cheese curdle in a once beautiful roux.
Add the carrot and broccoli and allow to simmer for 10 minutes. Watch carefully and stir often. Slowly pour in the cream.
Gradually add the shredded cheese, about a cup at a time, stirring constantly until cheese is melted and blended into the soup. Add the salt, pepper, crushed red pepper, garlic, paprika and dijon mustard. Continue to simmer vvveeeeerrrrrrryyyyyyy slowly for about 10 minutes to allow flavors to blend. Add more salt or pepper, if desired.
Enjoy!
Broccoli Cheddar Soup
Ingredients
- 3/4 cup butter
- 1 med onion diced
- 1 med celery stalk diced
- 3/4 cup flour
- 6 cups chicken or vegetable stock
- 1 med carrot shredded
- 24 ounces broccoli cuts
- 2 cups heavy cream or half and half
- 1 lb sharp cheddar cheese shredded
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper
- 2 tsp minced garlic
- 1/2 tsp Dijon mustard
Instructions
- Saute onion and celery and butter over medium heat until onion is translucent.
- Lower heat to medium low and slowly add flour, 1/4 cup at a time. Whisk constantly until mixture is smooth.
- Slowly add chicken broth, increase heat slightly and stir constantly until thickened.
- Add carrots and broccoli and simmer on low to medium low heat for 10 minutes, stirring often. Soup should be barely bubbly.
- Add cream and mix well. Take care to stir constantly and that the soup does not get too hot.
- Slowly add cheese, one cup at a time, mixing well after each addition.
- When the cheese is melted and the soup is smooth add the salt, pepper,crushed red pepper, paprika and dijon mustard. Allow to simmer on very low heat for 5 to 10 minutes to allow flavors to blend.
- Enjoy!
Comments