Jodi Webb: Broccoli Cheddar Soup
December 20, 2016 / By Jodi Webb
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We're big soup eaters in the Webb household. I love to make this family favorite during the winter months. It helps warm our souls on those cold nights. I hope you enjoy it as much as we do!
2 tbs butter (for sautéing onion)
1 medium onion finely chopped
1 stick of butter
1/2 C flour
4 C 1/2 & 1/2 cream
4 C chicken stock
2 C carrots julienned
1 lb broccoli chopped into small bites
16 oz. shredded sharp cheddar
Pinch of salt and pepper
Melt 2 tbs butter in a non stick pot. Add onion and sauté until soft and translucent about 3-5 minutes. Remove from heat and set aside. Melt 1 stick of butter in now empty pot. Add flour slowly, stirring to incorporate until smooth, about 5 minutes. Slowly add half & half and chicken stock to the pot. Continue to stir until smooth. Bring to a simmer and cook for 20 minutes or until thickened. Stir in sautéed onions, carrots, and broccoli. Bring to a simmer and cook for 25 minutes. Remove pot from stove top to cool slightly. Slowly stir in cheese until melted through. Serve with crusty bread or a sandwich.
Note: depending on your preference of texture, you may puree or mash the soup mix before adding cheese.