Monday, December 12, 2011

Broccoli Cheese Soup

Few years back, I found this Broccoli Cheese Soup online and ever since then, this has been one of our favorite soups. Since the weather is getting colder, it is a perfect time for a warm bowl of soup. It is rich, creamy and quite filling when paired with some crusty bread to be dipped with.

Broccoli Cheese Soup

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour

1/4 cup butter plus 1 tablespoon for cooking onions
1/2 medium onion – finely chopped
1/4 cup all purpose flour
2 cups half-and-half
2 cups chicken or vegetable stock
3/4 lb fresh broccoli – cut into small chunks
1 cup carrot - roughly chopped
Salt to taste
Black pepper to taste
8 ounces sharp cheddar - grated
Chopped parsley for garnish

  1. In a pot, melt 1 tbsp of butter over medium heat; add onion and sauté for few minutes until onions are translucent. Remove from the pot and set aside.
  2. In the same pot, over medium heat, melt 1/4 cup of butter. Add flour and whisk for few minutes until flour is lightly golden color.
  3. Slowly add half-and-half, whisking constantly to prevent lumps. Add the chicken stock and bring to a boil stirring often and reduce heat to low. Simmer for about 15 minutes.
  4. Add broccoli, carrot and onion and cook over low heat until the vegetables are tender, about 15 to 20 minutes.
  5. Add salt and pepper to taste. Use a blender or hand blender and blend the soup to your desire consistency. If using a blender, let cool a little and blend in separate batches.
  6. Return the pot over low heat to heat it up and add grated cheddar and stir until cheese is melted. Garnish with parsley and serve in a bread bowl or with slices of bread on the side.
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