Barb's Broccoli Cheese Soup
Very good soup--you can make half but you will want leftovers! Serve with crusty bread or over baked potatoes."Best Broccoli Cheese Soup ever! Very creamy, and great flavor. I puréed using an immersion blender before adding the cheddar, and I skipped the cayenne because I liked the flavor without it. I will definitely make this again!" - katieewingray
Yield: 8 Ready in 1 hours
236 people trying soon
Verified by stevemur
|1 mediumOnions; chopped|
|2 clovesgarlic; minced|
|4 cupsChicken broth|
|1 cupcarrots; julienned and chopped (you can buy the bag of julienned carrots|
|1 poundsharp cheddar cheese; grated|
|salt and pepper|
Barb's Broccoli Cheese Soup Preparation
In your soup pot, saute onion and garlic in the 2 T butter. Remove the veggies and set aside.
In the same pot, melt the 1/2 c butter, then add flour, and cook, whisking constantly, over medium heat for 5 minutes. (In other words, make a roux).
Stirring or whisking constantly, slowly add the half & half.
Add the chicken broth and mix well.
Bring it all to a boil, then simmer for 5 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20 minutes.
Add salt and pepper to taste.
At this point, you can puree the soup, or mash it a bit with a handheld potato masher, or leave it as-is.
Return to heat and add cheese till melted.
Serve, and let people add Tabasco if they like.
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