Ingredients (~8 servings)
- 1/2 cup butter (1 stick)
- 1 large yellow onion, diced
- 1/2 cup all-purpose flour
- 3 cups half and half
- 6 cups vegetable stock
- 4 1/2 cups chopped broccoli florets and stems
- 1 1/2 cups carrots, thinly sliced
- 4 1/2 cups shredded sharp cheddar cheese
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Make the Roux Base
Melt the butter in a stockpot over medium heat and saute the diced onions for ~5 minutes to soften.
Sprinkle the flour over the onions and cook for 2 more minutes, stirring constantly to prevent sticking.
The flour will clump at first but keep stirring; you want to cook out the raw flour taste.
Build the Soup
Pour 1 cup of the vegetable stock into the pot and stir continuously until the mixture starts to thicken and becomes smooth with no visible lumps of flour.
Add the remaining 5 cups of stock, half and half, broccoli, carrots, salt, pepper and garlic powder.
Stir and cover with lid; simmer over medium-low heat for ~20 minutes or until the broccoli is tender when pierced with a fork.
Finish with Cheese
Add the cheese to the soup and stir until melted.
The soup will thicken as the cheese melts – if it gets too thick, add a splash more stock.
Check seasonings and add more salt and pepper if desired; serve immediately.
Broccoli Cheese Soup
Ingredients
Ingredients (~8 servings)
- 1/2 cup butter 1 stick
- 1 large yellow onion diced
- 1/2 cup all-purpose flour
- 3 cups half and half
- 6 cups vegetable stock
- 4 1/2 cups chopped broccoli florets and stems
- 1 1/2 cups carrots thinly sliced
- 4 1/2 cups shredded sharp cheddar cheese
- 1 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in stockpot, saute onions for 5 minutes.
- Sprinkle flour over onions, cook 2 minutes while stirring.
- Add 1 cup stock, stir until smooth and thickened.
- Pour in remaining stock, half and half, vegetables, and seasonings.
- Simmer covered 20 minutes until vegetables are tender.
- Stir in cheese until melted.
- Adjust seasoning and serve hot.
