Hands down, the thing I look forward to most in the fall is that I can start eating soup again. On the very first cool day I made a batch of Baked Potato Soup, and even though the weather warmed right back up, I still enjoyed all the leftovers. I’m really pleased with how this creamy, flavorful Broccoli Cheddar Soup turned out, it will definitely be joining the list of soups I make on a regular basis all winter!
If you prefer your soup on the chunky side, you can skip blending the soup. If you go that route, I’d recommend cutting your broccoli into fairly small pieces. I pureed about 3/4 of the soup so that most of it would be smooth but would still have some larger pieces of veggies.
- 2 tbl. butter
- ¾ cup onion, chopped
- 1 cup carrot, chopped
- 4 cups broccoli florets
- 3 cups low-sodium vegetable broth
- ½ tsp. onion salt
- ½ tsp. garlic powder
- 4 tbl. butter
- 4 tbl. flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- Salt & pepper to taste
- In a large pot, melt 2 tbl. of butter over medium heat. Add the onion and saute for about 5 minutes until the onion is tender. Add the carrots and cook for a few more minutes. Stir in the broccoli, vegetable broth, onion salt and garlic powder. Heat until the mixture boils, then reduce heat and simmer while you prepare the cheese sauce.
- In a medium saucepan, melt 4 tbl. butter. Whisk in the flour and cook for 2 minutes until golden brown, stirring constantly. Slowly add the milk and cook for about 5 minutes until the mixture is thick and bubbly then stir in the cheese. Once the cheese is fully melted, pour the cheese sauce into the soup.
- Simmer until the broccoli is tender then season with salt and pepper to taste. Blend the soup if desired then serve.
Adapted from Annie’s Eats