Broccoli Cheddar Soup
My son has been asking for soups a lot lately. For some reason, broccoli cheddar soup has been at the top of that list. Maybe it’s all the gooey cheese that you can eat with a spoon that he’s excited about. Who knows! While not my first choice of soup for dinner if the kids are going to eat it I’m going to make it.
It snowed in Seattle this morning (all gone now) and it’s still in the 30’s outside. This will be the perfect bowl of soup for him tonight, and I’m sure the rest of the family will enjoy it too. I adapted the recipe from Spoonforkbacon; it’s super simple. It does take a bit of time at the stovetop and I highly recommend shredding your own cheese rather than buying the pre-shredded. A non-caking agent is added to pre-shredded cheese so it won’t melt as nicely. I use my shredder attachment on my Cuisinart food processor to shred the cheese and all the veggies. Way less chopping for me!
This is a soup that needs to be eaten within a couple of days. I do not advise freezing it because of all the dairy in it. If you don’t think you’ll consume it; halve the recipe so it doesn’t go to waste. I also made this gluten-free so my daughter can have it.
Ingredients:
Soup
5 tbsp unsalted butter
½ onion chopped
1 celery stalk finely diced
⅓ cups all-purpose flour (I used King Arthur Measure for Measure GF Flour)
4 cups chicken stock
2½ cups broccoli finely chopped
2½ cups whole milk
2¼ cups shredded cheddar (Tillamook is my go-to)
salt and pepper to taste
Garnish
1 cup shredded cheddar
Chopped bacon (optional)
Method:
Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Whisk in flour and cook for about 2 minutes. Add chicken broth and season with salt and pepper.
Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to medium-low. Let simmer until vegetables are tender, 20 minutes.
Add milk and bring to a low simmer.
Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
Season with salt and pepper and top with more cheddar and bacon if using. Serve.
Recipe is adapted from spoonforkbacon
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