It is the perfect time of year to make warm soups for dinner! Our family loves this Broccoli Cheddar Soup. Find the simple recipe below … (You can find the Bread Snake Twist how to HERE)
Broccoli Cheddar Soup
What You Need
2 cups of broccoli florets
2 tbs olive oil
1 tbs unsalted butter
1/2 yellow onion finely diced
1 tbs melted unsalted butter
1/4 cup flour
2 cups whole milk
2 cups chicken stock
2 1/2 cups shredded sharp cheddar
3 chopped garlic cloves
hearty pinch of salt
1 tsp or more pepper for soup + 1 tsp for roasted broccoli
1/2 tablespoon granulated garlic for roasted broccoli
What You Do
-Start by roasting your broccoli. On a sheet pan pour your broccoli florets and toss them with the olive oil, salt, pepper, and granulate garlic. Bake at 375 degrees until the broccoli is tender and crisp. Takes about 15 minutes.
-In a large pot or dutch oven, melt 1 tbs butter over medium heat. Sautée the onion until soft and then add in the garlic. Cook until both are slightly golden brown.
-In a small bowl whisk together the flour and 1 tbs melted butter. Then whisk this mixture until the flour dissolves. Then whisk in the milk. The only lumps you should see are the onions and garlic. The flour and butter will help thicken the soup. You’ll need to continue whisking for about 5 minutes to help start to cook out the flour taste.
-Whisk in the chicken stock now and bring to a boil for about 15 minutes until the flour taste fully cooks out.
-Stir in the cheese and keep stirring until smooth.
-Add in the roasted broccoli.
-You can keep the soup chunky like this, but I like to blend up a good portion of the soup to make it more smooth in texture. If you want a smoother texture, follow the next step.
-Pour about half of the soup into the blender and blend until smooth. Then add it back into the pot with the rest of the soup.
-Stir in a pinch of salt + 1 tsp of pepper. Add more if you’d like.
-Enjoy right away!
-To make the Bread Snake Twists find the simple how to HERE!