Broccoli Cheddar Soup
Creamy, cheesy, broccoli soup with just enough spice to keep things interesting. Best when served with crusty bread or served in a bread bowl.
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!