Although this recipe is a bit time consuming, it is TOTALLY worth it in the end! And if you are stuck at social distancing at home, it is the perfect time to try this out. Creamy, cheesy, and so delicious! This recipe makes a fairly large amount, but you can easily half the recipe. You can also freeze half and save it for another day.
Broccoli Cheese Soup
Ingredients
- 2 Tbsp unsalted butter
- 8 Tbsp unsalted butter
- 2 medium onions diced
- 2 cloves garlic minced
- ½ cup all-purpose flour
- 4 cups chicken broth
- 4 cups half and half
- 6-7 cups broccoli florets
- 4 large carrots peeled and sliced into thin rounds
- 1½ tsp salt
- 1½ tsp black pepper
- 1 tsp paprika
- 1 tsp dry mustard powder
- 1 tsp cayenne pepper
- 16 oz grated sharp cheddar cheese
Instructions
- Add 2 tablespoons of butter to a skillet and saute the onions until just becoming translucent. Add the garlic and stir another minute, making sure not to burn it. Remove from heat and set pan aside.
- In a large dutch oven or pot, melt 8 tablespoons of butter. Once melted, whisk in flour and cook for about 3-5 minutes, making sure to which constantly.
- Slowly add the chicken broth, whisking constantly. Slowly add the half and half, whisking constantly.
- Once all liquids have been added, allow the mixture to simmer over low heat for 15 minutes, or until it has thickened. Make sure to whisk once in awhile to break up the skin that forms on top of the liquid.
- Meanwhile, chop the broccoli florets into small, bite-sized pieces, and chop the carrots. After the liquid mixture has finished simmering, add the broccoli, carrots, and onion/garlic mixture from earlier. Add all of the spices: salt, pepper, dry mustard powder, paprika, and cayenne.
- Allow soup to simmer for about 20 minutes, whisking intermittently,, until it has reduced and thickened. After the soup has simmered, add in the cheese and mix until it has completely melted.
- Serve in bowls and enjoy with a slice of French bread!
