It’s currently 10 degrees in Nashville – Coldest it’s been in almost 20 yrs! We are definitely not used to this weather….
For a brief moment, we toyed with the idea of venturing out to Panera Bread for our favorite Broccoli Cheddar Soup – but since I don’t have any ski masks lying around, and the thought of this cold air smacking me in the face sounds terrible – I decided to make my own version at home – No, it’s not exactly the same….but it’s delicious, warm, and tastes divine while sitting by a fire:)
1/2 onion chopped
4 tablespoons butter
1/4 cup flour
1 pint half & half
2 cups chicken stock
8 oz shredded cheddar cheese
1 head fresh broccoli chopped or 1 box frozen broccoli thawed & chopped
1 medium size carrot chopped
salt & pepper to taste
Start by sautéing your onions in a couple of tablespoons of butter or olive oil (whatever you prefer) for about 5 minutes, or until they are translucent.
Next, add the 4 tablespoons of butter & 1/4 cup flour. Whisk together on Medium heat until ingredients are combined and it starts to bubble. At this point, add the half & half, then the chicken stock. Allow this mixture to thicken on medium-low for about 15 minutes, stirring often to prevent the bottom from burning and making sure no lumps form.
To test for proper thickness, you can see if it coats the back of a wooden spoon.
Now, you are ready to add in your seasoning, cheese, chopped broccoli, and onion
Simmer on medium-low for about 20 minutes, tasting every few to adjust seasonings.
Enjoy & Stay Warm!
I hope you enjoy this soup as much as we did! Like all of my recipes, I encourage you to make them your own! If it thickens up too much for you, add more stock. If you prefer a smoother soup, try using an immersion blender. Add different ingredients like potatoes, leeks, & different types of cheeses.