Wednesday, October 26, 2011

Broccoli Cheddar Soup

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In my humble opinion, it's hard to find a good broccoli cheese soup recipe.  Some are too runny, some are too thick, some are flavorless, some are too salty, some are even too chunky!  Whatever the reason I haven't found a recipe I would re-make until now.  It has a very mellow flavor and is loaded with broccoli and carrots so it has great servings of vegetables.  It is quite easy to make, but does dirty up a few different pots while making.  After I cooked up the soup mix and the vegetables (they are cooked separately in the beginning) I threw it in my crockpot on low for a few hours until it was all cooked through and the flavors well blended and turned the crockpot to the warm setting so it would be the perfect temperature in time for supper.  This does make quite a bit of soup - I would say about 8 to 10 servings, so feel free to cut it in half if you don't need that much.  Be sure to pre-measure out your half and half and water/chicken base so you can just pour them right in.

Broccoli Cheddar Soup

2 tablespoons butter
1 large onion, chopped
1/2 cup butter
1/2 cup all purpose flour
4 cups half and half
4 cups water*
4 teaspoons chicken base*
1 pound fresh broccoli
2 cups petite baby carrots
salt and pepper to taste
16 ounces sharp cheddar cheese, shredded
1/2 teaspoon nutmeg

Saute onion in 2 tablespoons of butter in a small skillet.  In another large pot melt 1/2 cup butter then whisk in flour until well blended.  Whisk constantly and slowly add half and half, water and chicken base.  Simmer about 20 minutes.  Add broccoli, carrots and onion.  Cover and cook on low heat until veggies are tender, about 20 to 25 minutes.  Add salt and pepper and the mixture should have thickened by now. 
Carefully transfer mixture to blender and puree.  Return soup to pot (or crockpot) over low heat.  Add cheese and stir until well blended.  Add nutmeg right before serving.

*If you don't use chicken base just use 4 cups of chicken broth.

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