Dinner is Served!

I know what you’re thinking.

Broccoli CheddarI should probably be a professional food photographer.  I’m not sure why I haven’t been approached yet but I feel it coming soon…

This soup is unfortunately not Transform30 approved, but I couldn’t help it.  I haven’t cheated in forever and it’s just so DANG cold outside.  And this is hands down our family’s favorite soup!

Broccoli Cheese Soup

6 tbsp butter, divided

1 cup carrot, chopped or shredded

3 cups low-sodium chicken broth

1/2 tsp garlic powder

2 cups milk

freshly ground black pepper

3/4 cup onion, chopped

4 cups small broccoli florets

1/2 tsp onion salt

4 tbsp flour

2 cups shredded sharp cheddar cheese

In a large stockpot, melt 2 tbsp butter over medium heat. Add the onion to the pan and saute until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture.



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