Broccoli Cheddar Soup

I’ve made five batches of soup since the beginning of September. Five batches. I can’t explain it, I guess I’ve just been in a soup kind of mood. I came up with this one all by myself sometime last year and it came out really well. I made some whole grain ziti with broccoli last week and had some broccoli left over, and today was one of those perfect fall days – sunny yet cool – just perfect for soup, so that’s what I made. The fact that I’ll have leftovers of it for days is just a bonus.

Broccoli Cheddar Soup

2 Tablespoons Olive Oil
1 whole Medium Onion, Large Dice
4 whole Carrots, Peeled And Chopped
1 whole Large Head Of Broccoli Including Stems
5 cups Low-sodium Vegetable Stock, Separated
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Half-and-half
2 cups Shredded Sharp Yellow Cheddar
½ cups Heavy Cream
2 Tablespoons Olive Oil
½ teaspoons Salt
¼ teaspoons Fresh Ground Pepper

Cut the broccoli into florets, peel the stems, and chop into approximately 1-inch cubes. Saute all vegetables in olive oil with salt and pepper, covered, until slightly softened and onion is translucent. Add four cups of vegetable stock and allow to come to a boil. Reduce heat and cover. Simmer until vegetables are very soft, about 20 to 30 minutes.

Melt butter in a separate pan. Add flour and whisk together to make a roux – cooking flour completely. Slowly whisk in remaining one cup of stock and half and half and allow to thicken slightly. Add shredded cheese and melt to create a cheese sauce.

Pour part of the vegetable and stock mixture into a blender. Place lid on blender, but remove center and place a towel over the hole to allow steam to escape. Puree vegetables and stock until almost smooth. Do this in a few batches so you don’t overload your blender. This could also be done in a food processor or with an immersion blender. Return pureed vegetables to the pot and combine with cheese mixture. Stir in cream if desired and adjust seasoning. Serve with a sprinkle of shredded cheese on top.

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Printable recipe located here on Tasty Kitchen

2 thoughts on “Broccoli Cheddar Soup

  1. Pingback: Chicken Tortilla Soup | Dinner At Jenn's

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