A couple of days ago it finally started getting cooler here in Northern California and I for one am super happy about that because that means soup for me.
Last night I made this for dinner using my original Broccoli Cheddar Soup and making a few changes to it make it even more delicious.
So whichever recipe you decide to try they are both yummy and easy to make.
Here's what you need:
2 celery stalks, chopped
2 carrots, peeled and diced
1 large yellow onion, diced
1 large crown of broccoli, chopped into small pieces
6 Tbs. butter, at room temperature
1/4 cup flour
32 oz. box of chicken stock or broth
2 cups milk, 2%, heated
1 cup heavy whipping cream, heated
2 tsp. chicken bouillon
2 tsp. salt
several grinds of the pepper mill
pinch of nutmeg
2 cups of shredded cheddar cheese
In a large stockpot or Dutch oven heat the butter and add the diced celery, carrots, and onions. Sprinkle with the salt and pepper and cook until tender, about 10 minutes.
Add the flour and stir for about 1 minute to cook off the flour taste. Add the chicken stock, cream, and broccoli then stir. Add the chicken bouillon and stir. Bring to a boil and reduce to a simmer.
Cover and simmer on low for 30 minutes.
Using an immersion blender blend the soup until just a few small bits and pieces are still visible. Add the cheese and stir until melted into the soup.
Serve warm with crusty french bread.
This soup is delicious as a warm and toasty lunch or dinner.
Serves 6 - 8
Here's the handy printable - Broccoli Cheddar Soup