Broccoli Cheese Soup

Main Dishes -

Broccoli Cheese Soup

With Old Man Winter sending a blast of cold air down this weekend, it is a perfect time for Soup!  What is your favorite soup?  At The Epicurean Cook, we love Broccoli Cheddar.  Perfect for those bitter cold nights.  


A great Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and with a touch of nutmeg all cooked together in melted sharp cheese!

Ingredients

 

  • 5 tablespoons butter , divided
  • 1 yellow onion , chopped  
  • 2 cloves garlic , finely chopped
  • 3 carrots , sliced into thin rounds
  • pinch salt
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups low sodium chicken broth
  • 1 bay leaf
  • 1 bag (16 ounces) frozen broccoli florets, thawed
  • salt and fresh ground pepper , to taste
  • 1/8 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • 8 ounces of sharp shredded cheddar cheese

Instructions 

 

  1. Melt 2 tablespoons butter in a large saucepan or soup pot.
  2. Add onion, garlic, carrots, and pinch of salt; cook over medium-low heat for 5 minutes.
  3. Add the rest of the butter and melt.
  4. Whisk in flour; whisk until incorporated.
  5. Slowly add milk and continue to whisk until everything is well combined and there are no clumps.
  6. Whisk in chicken broth, add bay leaf, and turn up heat to high; bring soup to a boil.
  7. Add the broccoli florets, season with salt and pepper, and cook over medium heat for 20 minutes.
  8. Pour batches of soup into a blender or a food processor, and puree.
  9. Return soup to the soup-pot; continue to cook over low heat and add the grated cheese; stir until melted and completely combined.
  10. Stir in the paprika and nutmeg.
  11. Remove from heat.

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