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The ingredients needed to prepare Broccolli Cheddar Soup:
- Prepare 6 Tablespoons Butter (2 tbls/ 4 tbls)
- Prepare 1 medium sweet yellow Onion diced
- Use 1 clove Garlic minced
- Get 1/3 Cup Flour
- Prepare 2 Cups Chicken Stock/broth
- Prepare 4 Cups Half n Half
- Prepare 6 Cups chopped Broccolli
- Take 2 large Carrots peeled and sliced thin (1/16 inch slices)
- Provide 3/4 teaspoon salt
- Get 3/4 teaspoon pepper
- Use 1/4 teaspoon cayenne pepper
- Prepare 16 oz. medium sharp Cheddar Cheese grated
- Get Saute onion in
Instructions to make Broccolli Cheddar Soup:
- Saute onions in 2 tablespoons of butter until onions is caramelized and looks translucent.
- Add minced garlic to onions and saute 1 minute max while stirring constantly. Remove from heat and set aside.
- In a large soup pot with weighted bottom (if possible so soup doesn't stick) add the other 4 tablespoons of butter, flour, and cook on medium heat for approx. 5 minutes while whisking constantly with wire whip until mixture is thickened. This is an important step. If this mixture doesn't thinking properly, soup will not thicken later in the process.
- Slowly add the chicken stock/broth while whisking constantly.
- Slowly add Half n Half while whisking constantly. Simmer on low temp for about 20 minutes.
- Then add broccolli, carrots, and the onions and garlic mixture you set aside earlier. Also add salt, pepper, and cayenne. Simmer for another 20-25 minutes. By this time, soup should have thickened some. Whisk often to break up skim that forms on top of soup.
- Go ahead and stir in most, but not all of the cheese saving some for garnish. Give cheese a chance to melt. (About 1 minute DO NOT use pre-grated cheese! The flavor is just not there and that's crucial to this soup.
- At this point, go ahead and serve soup into individual bowls and add a little cheese to the top of each bowl. If you have kids, add a few goldfish crackers to peak their interest.
- Leftover soup can be kept in air tight containers for 1 week only! Warm in microwave. Enjoy!
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