Broccoli Cheddar Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Yields
8
Directions
- Prep your carrots, celery, and onions, as well as shred three and half cups of cheddar.
- Melt your tbs of butter in a skillet over medium heat. Add onions & celery and cook for 5 minutes until translucent. Remove vegetables from pan and set aside.
- Next create a roux by mixing together your ¼ cup of melted butter, and ¼ cup of flour. Stir the mixture until golden brown for 2-3 minutes.
- Now slowly pour in your milk while constantly whisking, then do the same with chicken stock and bring the mixture to a simmer.
- Cook the mixture for 15- 20 minutes on simmer.
- After the 15 minutes, add your carrots, broccoli, celery, and onions, then season with salt. Allow mixture to simmer for another 10 minutes.
- Finally, fold in your shredded cheese, ½ cup at a time ensuring the cheese is fully incorporated before adding the next ½ cup.
- Garnish with more shredded cheese if desired then enjoy!.
Recipe Tips
- Hand shred your cheese. Pre shredded cheese has an anti-caking agent coating the product which does not let it melt properly into soups.
- Top with fresh chopped parsley.
- Frozen Broccoli is fine to use, the product will thaw during the 10 minutes of cooking.
Ingredients
- 3 ½ cups Coburn Farms Cheddar Cheese Block, shredded
- 2 ½ cups Marcum Chicken Stock
- 2 cups Coburn Farms Milk
- 1 ½ cups Fairhill Farms Broccoli Florets
- 1 cup Carrots, shredded
- 1 cup Celery, thinly sliced
- ½ cup Onion, diced
- ¼ cup Ginger Evans All-Purpose Flour
- ¼ cup Coburn Farms Butter, melted
- 1 tbs Coburn Farms Butter
- to taste Marcum Salt & Pepper