On a cold winter day, there’s nothing better than sitting down to a bowl of hot soup. This creamy broccoli cheddar soup will warm you up, and it will satisfy all of your taste buds. Not only do you get the healthy nutrients you need from the broccoli, but this is a hearty soup that will fill you up for the afternoon. It’s easy to make in big batches, so you can have some set aside for the whole week. It also freezes very well.
Let the soup cool completely before you place the leftovers into containers. It can be kept in the refrigerator, and you can store some in the freezer as well.
Butter: Melt the 1 tablespoon of butter in a pot on medium heat.
Onions: Cook the chopped onions in the butter until they are slightly translucent.
Melted butter: Place the melted butter in a different pot on medium heat.
Flour: Add the flour into the melted butter and use a whisk to mix the ingredients consistently until the for about 5 minutes.
Milk: Pour the milk into the pot with the flour and butter. Keep whisking.
Chicken stock: Whisk in the chicken stock. Let the mixture cook until everything starts to thicken. This will take approximately 20 minutes.
Broccoli: Add in the broccoli and let simmer.
Carrots: Add in the carrots and let simmer.
The onion should be added into this mixture as well. Let everything simmer for another 20 to 30 minutes.
Cheese: The cheese should be mixed into the soup during the last 5 to 10 minutes of cooking.
Salt and pepper: Season the soup to taste.
Once you see that the cheese has completely melted and mixed into the soup, you can serve it. You can add a little bit of extra cheese to the top, but this soup really holds its own without any kind of additional toppings or extras.
Share, Pin, Email and Print