Friday, August 16, 2013

Broccoli Cheese Soup

Taste: Ah-mazing. I've tried a few different recipes before, but this one sweeps the floor with them all. The others always taste too much like broccoli with cheese sauce, but not this recipe. Grab a bread bowl full of this soup and curl up on the couch with a book on a rainy evening - the perfect comfort food.
Amount: Serves 6-8.
Time: Just under an hour - every time I make this soup I am surprised at how quickly it comes together.
Source: My Life as a Mrs.

  • 4 tablespoons butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 1/2 cups fat free
  • 1 1/2 cups half and half
  • 1 cup shredded carrots
  • 18 ounces broccoli florets
  • 2 cups cheddar cheese, shredded
  • 8 oz Velveeta cheese, cubed
  • dash cayenne
  • dash nutmeg
  • salt and pepper to taste
Heat butter in a large stockpot over medium high heat. Saute onions until soft, about 5 minutes. Add the garlic and saute for another 1-2 minutes. Sprinkle the flour over the onion mixture and stir until well combined. Cook mixture for 1-2 minutes, stirring constantly.

Add the chicken broth, half and half, and milk, bringing to a simmer. Add the broccoli and carrots, simmering for 15-20 minutes until the broccoli is tender. Add both cheeses and stir until melted and well combined. Simmer for an additional 5 minutes.

Season with cayenne, nutmeg, and salt and pepper. Serve hot with additional cheddar if desired.

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