Broccoli Cheddar Soup

Whoever invented broccoli cheddar soup was really onto something. Eating a whole bunch of cheese with a little bit of vegetables? Sign me up.

This recipe is based off the Broccoli-Cheddar Soup recipe from the cookbook Every Season is Soup Season by Shelly Westerhausen Worcel. I left out a few ingredients to avoid going to the grocery store and use what I already had on hand. The result was delicious! It’s not thick like typical broccoli cheddar soup, but it does thicken significantly if you store your leftovers in the fridge.

Ingredients

4 tbsp butter

1 white onion, diced

2 garlic cloves, minced

½ tsp freshly ground black pepper

1/4 cup all-purpose flour

4 cups broth

1 lb broccoli, cut into florets

4 small carrots, peeled and cut

12 oz sharp Cheddar cheese, shredded

1 cup half-and-half

Pinch of grated nutmeg

Salt and pepper to taste

Instructions

In a Dutch oven or large stockpot over medium heat, melt the butter. Add the onion and cook until softened and tender. Add the garlic, salt and black pepper and saute for another 30 seconds. Add the flour and whisk until it starts to turn golden, 2 to 3 minutes.

Add the vegetable broth, broccoli, carrots, and salt. Increase the heat to high and bring to a boil.

Turn down the heat to medium-low and simmer until the broccoli is cooked through, 15 to 20 minutes. Add both Cheddar cheeses and the half-and-half and stir until the cheese is completely melted, 1 minute. Taste and season with a pinch of nutmeg (if using) and salt and pepper as needed. Enjoy!

#lemon8partner #recipeideas #fallrecipes