Broccoli Cheddar Soup

Since I had a bunch of broccoli to use up… I went looking for a good recipe.  This turned out good- flavorful & not as difficult as the ingredient list makes it look. And trust me, you can’t taste the carrots 😉

Broccoli Cheddar Soup
adapted from Divine Bite

Ingredients

  • 1/2 c butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 c + 1 tb flour (I used GF Better Batter)
  • 1 c heavy cream
  • 1 c milk
  • 2 to 4 c chicken stock
  • 1/4 tsp nutmeg
  • 1/8 tps cardamom
    • this can be omitted, or you can add a little extra nutmeg
  • 1/2 tb salt
  • 1 tsp pepper
  • 2 c fresh broccoli, chopped
  • 1 1/4 c grated carrots
  • 1 1/2 c shredded cheddar or colby jack cheese

Directions

  •  In a dutch oven or heavy bottom pot, saute onion in butter over medium low heat until translucent, about 8-10 minutes.
  • Add garlic & cook an additional 2 minutes.
  • Add flour stirringly until thick.  While stirring, add cream, milk, and 2 cups of chicken stock.  Bring to a light boil.
  • Reduce to low.  Add nutmeg, cardamom, salt, & pepper.  Simmer 5-10 minutes.
  • Add broccoli & carrots.  Simmer an additional 20-30 minutes, or until broccoli is tender.
  • Add additional chicken stock as needed to thin soup out.
  • Stir in cheese & let simmer an additional 15-20 minutes, stirring occasionally.

Note: this is a slightly updated version- I increased both the broccoli and chicken stock amounts, and decreased the pepper, to better suit our tastes

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