Cheesy Broccoli Soup
Use fresh broccoli and shredded cheddar cheese to make a delicious and creamy Cheesy Broccoli Soup.
Equipment
- 6-Quart Pot
- Sink Colander
- Cutting board
- Whisk
- Measuring cups
Ingredients
- 1/2 cup Butter
- 2 cups Water
- 1/2 cup Flour
- 2 cups Heavy Cream
- 4 cups Chicken Stock
- 16 oz Broccoli diced
- Salt & Pepper to taste
- 8 oz Cheddar Cheese shredded
- 4-5 Carrots shredded
- 1 Onion diced
Instructions
- Place 1/2 cup butter in a 6-Quart pot until melted at medium heat.
- Add the 1/2 cup flour and whisk to combine, cooking the flour for 2 minutes.
- On a cutting board, dice 1 onion.
- Wash the carrots in a sink colander, then peel and shred the carrots using a box grater.
- Add the diced onion and shredded carrots to the pot and cook until tender, around 3-5 minutes.
- On a cutting board, dice the broccoli and then add the diced broccoli and simmer for 3-5 more minutes.
- In a separate bowl mix together the heavy cream and water. When all of the butter is melted and mixed well with the flour, slowly add cream/water mixture.
- Bring to a slow boil and allow it to thicken a bit before adding the stock.
- Add 4 cups chicken broth to the pot, then bring the mixture to a simmer for 20-25 minutes.
- Shred the cheddar cheese while the mixture is simmering.
- Add shredded cheese a little at a time with a whisk making sure it blends well with the soup.
- When all of the cheese is mixed in, taste and add salt and pepper to taste, and finally serve and enjoy!