EASY & Delicious Broccoli Cheddar Soup
There’s a Storm ‘a Coming here on the East Coast (which always makes me want to sing “Comin’ a Terrible Storm”). Like usual when there is a Storm in the Forecast, the General Public is panicking and running out to stock up on everything they need for the end of the world (you know; water and bread and eggs and toilet paper). Now, in all honesty, the Weather Forecasters really don’t know where Sandy is going to track (not because they are bad at what they do, but just because it is unpredictable), but people want answers, so they keep on doing their best to come up with some forecast (and if you are like my parents you can watch the “Local on the 8’s” for hours on end so you really enjoy all those updates which really keep on repeating the same info that they [weather forecasters] are not sure about)
SO, while everyone is rushing out to the store, you can now stay in the comforts of your own house and enjoy some deliciously easy Broccoli Cheddar Soup (and if you need to run out to the store for any of these ingredients, good luck – but it is worth it for this soup)*. This soup has got to be one of the most delicious soups I have had in a while and it was so easy, and is actually a somewhat healthier version of this soup compared to some that I have seen out there!
Happy Fall, Happy Storm, Happy Halloween, Happy Whatever – because HAPPY is what you are going to be after eating this soup, so yes – you are welcome 🙂
- 2 Tbsp butter, divided
- 3/4 cup onion, chopped
- 1 cup carrot, chopped or shredded
- 4 cups small broccoli florets
- 3 cups low-sodium chicken or vegetable broth
- 1/2 tsp garlic powder
- 1/4 cup flour
- 2 cups milk (any kind)
- 2 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper
- In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and carrots to the pan and sauté until tender, about 5-7 minutes. Stir in the broth, onion salt and garlic powder. Bring the mixture to a boil, add the broccoli, then reduce the heat to a simmer.
- Meanwhile, in a medium saucepan, add the flour and the milk & whisk continuously for 5 – 10 minutes and is at a medium simmer and has thickened up a nice bit. Once the mixture has thickened, remove the saucepan from the heat and whisk in the cheese until completely melted. Slowly pour the cheese sauce into the soup pot and stir to combine the mixtures. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. (Not really needed, but if desired, puree the soup with an immersion blender for a smoother texture)
Inspired by Panera Bread, created by Annie’s Eats and adapted here from Smells Like Home
And I leave you with this, Today’s Question of the Day… What phrases make random songs pop into your head? (and it is ok if you don’t have Musicals pop into your head like I do – I won’t judge)
*SIDE NOTE… I do hope that everyone stays safe & if the storm is headed in your direction, this soup may not keep you safe but it will at least make your tummy feel happy