Broccoli cheese soup is such a warm, melty treat on a cold evening. Even better, it comes together super quick and is kid approved! I usually stock up on small loaves of take-n-bake bread from the grocery store and keep in the freezer. I try to pull out the night before or morning of and place in the fridge to thaw. If you forgot, no worries! Dethaw in the microwave on 50% power until a little soft (you don't want to cook it in the microwave!) and bake as directed.
Ingredients:
- 3 cups broccoli florets
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced (or add 1/2 TBSP to broth instead)
- 1/4 cup unsalted butter (or 2 TBSP olive oil instead)
- 2 TBSP all-purpose flour
- 3 cups chicken or vegetable broth
- 1 1/2 cups half and half (or milk for a lighter soup!)
- 2 cups shredded sharp cheddar cheese (shred yourself please! The pre-shredded cheese in bags do not melt as well and brings a different flavor and texture)
- Salt and pepper to taste
- Optional: pinch of cayenne for extra heat and flavor
Make It:
- In a large pot or Dutch Oven, melt the butter or olive oil over medium heat. Add chopped onion, carrots. Cook until the vegetables are softened, about 5-7 minutes - if adding fresh garlic, add the last 30 seconds of cooking.
- Make your roux by sprinkling the flour over the vegetables and stirring continuously. Cook for 2-3 minutes to remove the raw taste of the flour
- Gradually whisk in the chicken or vegetable broth and half and half or milk. Continue stirring and ring the mixture to a simmer.
- Add the broccoli florets to the pot. Simmer until the broccoli is tender but not mushy, about 10 minutes.
- If you prefer a smoother consistency, use an immersion blender to partially blend the soup (or chop your broccoli extra fine to skip this step). Or you can also transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
- Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy.
- Season the soup with salt and pepper to taste. Optionally, add cayenne for extra flavor and garnish with extra cheese or croutons!