Our soup infatuation continues as Madeleine is still chewing-challenged due to her wisdom teeth removal. We've enjoyed Tomato Soup, Split Pea and Ham Soup we made with the ham bone from our Christmas dinner and this was the first time we tried Broccoli and Cheddar. I usually make Broccoli Soup very clean with little fat, but we decided to indulge this time and add cheese. It's yummy!
Ingredients
2 tablespoons olive oil
1/2 onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1/4 cup flour
2 heads broccoli, cut into small florets
4 cups chicken broth
1 cup milk
8 ounces shredded sharpe white cheddar
salt and pepper to taste
Sauté onion in olive oil in soup pot over medium for 3 minutes. Add carrots, sauté for 2 more minutes, then add garlic and stir for one minute. Add flour to vegetables and stir for 2 minutes. Then add chicken broth and milk and bring to a soft boil. Add broccoli, salt and pepper to taste and lower to a simmer. Cook for 10-20 more minutes until broccoli is a soft as you like it. Add shredded cheddar and stir to combine. You can serve the soup as it with a grating of more cheese and pepper on top, or you can blend the soup with an immersion blender to make it smooth. Enjoy!
Unblended Soup
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