This coming week is going to be a crazy cold one around here. They are saying that Tuesday will be a high of 11 degrees F. and of course I have a dentist appointment first thing in the morning; yeah me. Sounds like a hot soup kind of day/week. Here is one warms the belly and I love but don’t make it very often because only my daughter and I are the ones that like broccoli cheddar soup – insert eye roll here. Note I first posted this recipe back in July 2014. I hope I take a little better pictures now than I did back then, and here’s to getting even better in 2022.
I was sitting around on Saturday talking with my daughter about some meals for the week and coming up with the grocery shopping list. Last week she started a couple of new ideas for lunches for her and I and also started World Wide Wednesday again. It has been several years since she brought this idea home with her from when she lived in Japan. Every Wednesday we will make dinner from a country we have picked. Last week was Finland and the meatballs served over mashed potatoes was fantastic. The surprise for me was the lingonberry preserve – I am hooked. It is sweet and tart and went so nice with the meatballs the jar is almost gone.
Making a roux is the easiest way to make a soup thick and creamy. I make the same roux when I make my macaroni and cheese. It is not hard and takes no time at all. The below pictures will you show you how easy it is. Once you cook the flour taste out a bit add the milk all at once. Let it simmer till it thickens.
Broccoli Cheddar Soup
- 1 medium onion diced
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 2 cups chicken stock
- 1 head broccoli
- 2 carrots peeled and julienned
- ¼ teaspoon nutmeg
- 8 ounces good extra sharp cheddar cheese grated
- Kosher salt and black pepper to taste
- Melt butter and add the diced onion sautéing till onions soften. Add the flour and stir over medium heat for 3-5 minutes. While whisking constantly add the milk then add the chicken stock and simmer for 20 minutes or until it thickens. Add the broccoli and carrots and cook over low heat for 20-25 minutes.
- Add salt and pepper to taste. You can puree this if you want or leave chunky (I left mine chunky) return to heat and add cheese. Stir in nutmeg and enjoy.