Classic Broccoli Cheddar Cheese Soup
Servings: 5
Ingredients
- 4 c broccoli florets and stems about one large head, chopped
- 1 yellow onion medium, diced
- 3 cloves garlic minced
- 2 tbsp olive oil as needed
- 3 tbsp flour
- 3 ½ c chicken broth
- 1 bay leaf
- ½ tsp ground mustard
- ½ c heavy cream optional
- salt and pepper to taste
- 4 c cheddar cheese can be a mix of cheeses as well - this is delicious with a blend of yellow & white cheddar, and gruyere!
Instructions
- Prep vegetables: finely dice onion, mince garlic, and chop broccoli into bite size pieces. Set each aside separately.
- Heat about 2 tablespoons of oil in a heavy bottomed stock pot or dutch oven over medium heat
- Once hot, add onions and cook until soft and fragrant, about 5 minutes.
- Add the garlic to the pot and cook for one minute, stirring constantly as to not burn garlic.
- Sprinkle flour in the pot, whisking constantly. Cook until onion and garlic are coated and flour starts to smell toasty, about 2-3 minutes.
- Slowly whisk in chicken broth, making sure that flour clumps dissolve. Then add in broccoli, bay leaf, and ground mustard.
- Bring to a boil, then reduce heat and simmer covered for 10 minutes.
- Remove bay leaf before blending.IMMERSION BLENDER*: Using a hand blender, blend your soup until most of your ingredients are blended, leaving as many/as large of broccoli chunks as you prefer.TRADITIONAL BLENDER: Transfer about ½ of your soup to a blender. Carefully** blend your soup until there are no more chunks. Transfer back into the pot with the other ½ of your unblended soup.
- Mix in heavy cream and cheddar cheese. Stir until cheese is melted and thoroughly combined.
- Top with fresh time, croutons, and an additional sprinkle of cheese. Enjoy!
Notes
*I have this one and LOVE it!
**Blending hot liquids can be dangerous! Please use caution.