Broccoli Cheddar Soup
A cheesy, rich and indulgent soup.
Ingredients
- 3 cups broccoli florets cut into bite-sized pieces
- 4 cups chicken stock low sodium
- 2 cups whole milk
- 1 can evaporated milk
- 2 cups sharp cheddar grated
- 1 cup julienned matchstick carrots
- 1 celery stalk diced
- ½ cup onion diced
- 2 cloves garlic minced
- 4 tbsp butter unsalted
- 3 tbsp flour
- ½ tsp mustard powder
- ½ tsp paprika
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Melt butter in a large pot on medium-low heat. Add garlic, onion, and celery sauté until translucent – 2-3 minutes.
- Whisk in flour to make roux. Once roux is blonde (off-white), whisk in (or use immersion blender) whole and evaporated milk. Continue to whisk until desired thickness is reached. Season with kosher salt and cracked black pepper.
- Add chicken stock, whisking thoroughly. Do not bring to a boil. Season with kosher salt, cracked black pepper, paprika, and mustard powder.
- Add broccoli, and carrots, allowing soup to simmer 15-20 minutes; stirring occasionally.
- Puree soup with an immersion blender to desired consistency. Slowly mix in shredded cheddar cheese until thoroughly incorporated.
- Serve immediately.
Tried this recipe?Let us know how it was!
