For many that are close to me they know that this creamy soup is one of my favorites. Lately, I haven’t been able to find a good one and all my favorite sandwich/soup places I have burned myself out on their recipes. Last Wednesday I decided to make this for dinner and can I tell you that it was probably the best soup I have made in a while. It took around 45 minutes, but well worth the wait.
- 1/2 pound broccoli florets, chopped
- 2 cups half & half
- 2 cups low-sodium chicken broth
- 1 cup shredded carrots
- 1/2 white onion, finely chopped
- 2 TB. flour
- 1/2 stick butter
- 8 oz. Sharp Cheddar
- In a medium to large pot melt butter over medium heat. Once melted, add in chopped onion and saute until translucent. Add in flour and keep stirring until flour is dark blonde in color (this is crucial, if the flour doesn’t cook then you will have a bland base for the soup).
- Once the roux has reached golden brown, add in milk and broth. Bring to a boil, this may take up to 20 minutes.
- Add in broccoli and carrots. Cook for another 15-20 minutes. Once the vegetables are soft and have broken a part add in cheddar cheese.
- Pour into bowls and enjoy with a crusty piece of bread.
**If you like a thicker soup you can mix 1-2 teaspoons of cornstarch with a tablespoon of water and add in before you add the cheese. This is what I did to thicken the soup.
Overall, this soup met my craving! Yummy!!
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