Broccoli Cheddar Soup
From Scratch Soup
Soup feels like one the the best types of comfort food. I used to have a go-to Cheese Soup recipe, until I decided I no longer wanted to use ingredients like Velveeta Cheese and condensed soups. We have been changing the way we eat by not using foods heavily processed, and especially foods with unknown ingredients in them. Ever wonder what Velveeta was anyway and why this "cheese" didn't need refrigerated? At this point, I decided to say "Adios" Velveeta, but struggled to find a way to make a cheese mix that wasn't clumpy.
Once I figured out how to create a smooth cheese sauce, I knew I could make a variety of recipes with melted cheese. For example, I can make a cheese sauce to top a baked potato and broccoli. Why not use this same sauce as a way to create my own cheese soup? This cheese sauce is not difficult to make nor does it require a long period of time. Plus it reheats easily. Once the cheese sauce for the base of the soup came together, I only had to decide which vegetables I preferred to add to it or which ones I had readily on hand.
Broccoli Cheddar Soup
Time to make and eat some Cheese Soup. One thing I love to do is start to boil vegetables as I am cutting up more to throw in the mix. So start with the veggies that take the longest to cook. When you're done chopping vegetables, you can start on the cheese sauce. Then you're always cooking, never waiting, and getting your dinner done faster.
You can do some preparation during the cooking time. In total, you may find it takes around 30 minutes.
- 2 stalks of broccoli, chopped (I use floret part only)
- 1/3-1/2 a medium onion, chopped
- 6 small potatoes, peeled and chopped
- 4 carrots, peeled and sliced
- 4 Tablespoons butter
- 1/4 cup flour
- 1-2 cloves garlic, minced
- 3+ cups milk
- 4-5 cups sharp cheddar, shredded
- 1/2 cup parmesan, shredded
- 1 1/2 teaspoons salt
- pepper to taste
- Wash and chop broccoli, onion, potatoes, and carrots. Add to a large pot of boiling water. Cook until tender.
- While vegetables are cooking, make cheese "sauce" in a separate small pot.
- Melt 4 Tablespoons of butter in pot. Once melted, saute two cloves of minced garlic. Then, add 1/4 cup of flour. Stir quickly and constantly with whisk to avoid lumps.
- Add 2 cups of milk to the butter and flour mixture. Cook on medium-high stirring frequently until thick and bubbly.
- Turn heat to low and add cheeses. Stir until melted. Gradually, add another cup of milk to thin out.
- Drain vegetables when tender. Add cheese mixture to vegetables and stir. Add more milk if needed and heat through.
A Few Suggestion
- Sharp Cheddar is necessary for a more flavorful sauce. The sharpness reduces with the milk.
- For a thicker soup, make a thicker cheese sauce by adding more cheese. However, I would recommend using a milder cheese like colby-jack or mild cheddar if you don't want the cheese flavor to become too sharp.
- Use what vegetables suit you with a cheese base. Don't ever be afraid to make a recipe fit your preferences.
- If you're like me, consider cooking in good company.
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