Broccoli cheddar soup
An easy, cheesy soup for a weeknight dinner. Even better with sourdough toast. I had to up the recipe since our family liked it so much the first time, there wasn't enough for Mr. PB&C after he came home from training.
6 tbs butter
6 tbs flour
3 cups chicken broth
3 cups milk
18 oz chopped broccoli
3 carrots, finely diced
1 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp dry mustard
1/2 tsp black pepper
3 cups cheddar cheese
Melt the smaller bit of butter in a large pot and cook the onions over medium high heat until the onion is softened
Add the other bit of butter and melt
Whisk in flour and cook for 1 minute
Slowly add in the broth and milk, slowly at first, whisking to make sure it's smooth
Add in broccoli, carrots and seasoning and bring to a boil
Lower heat and cook until veggies are tender, about 15 minutes
Off heat, blend smooth with a stick blender
Add cheese and return pot to low heat if needed, to get the cheese to melt
Season to taste before serving (our broth is homemade so there's no salt in it, we always have to add more)
Melt the smaller bit of butter in a large pot and cook the onions over medium high heat until the onion is softened
Add the other bit of butter and melt
Whisk in flour and cook for 1 minute
Slowly add in the broth and milk, slowly at first, whisking to make sure it's smooth
Add in broccoli, carrots and seasoning and bring to a boil
Lower heat and cook until veggies are tender, about 15 minutes
Off heat, blend smooth with a stick blender
Add cheese and return pot to low heat if needed, to get the cheese to melt
Season to taste before serving (our broth is homemade so there's no salt in it, we always have to add more)
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