Broccoli cheddar soup is an all around winner in soups in my book...Cold day that needs a warm up? Feeling a little under the weather? Craving a delicious, hearty lunch? Broccoli cheddar soup is the answer, folks.
This soup comes together well in crock pots and on the stove, but my favorite method is stovetop in my dutch oven for a good even cook, easy storage and reheating, plus it helps you avoid burning the bottom in a crock pot.
Silly Goose Broccoli Cheddar Soup Recipe
Here's what you need:
4c chopped broccoli (about 3-4 florets)
1c chopped carrots (about 1 large or two medium)
1 medium onion, diced
2c heavy cream
4c chicken broth (or vegetable broth)
8oz block of cheddar cheese, freshly grated
2oz parmesan, freshly grated
4tbsp minced garlic
1/2tsp ground mustard
Salt and pepper (freshly ground cracked pepper if possible)
Melt butter in dutch oven on medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in garlic. Add flour and stir through, cooking for 1-2 minutes. Add cream and blend until it forms a smooth paste. Slowly stir in broth and mix through. Add broccoli and carrots. Cook for 5 minutes on medium (don't let it get to a heavy boil), stirring frequently. Add ground mustard and paprika. Stir in cheese 1 cup at a time to help ensure it melts downs and blends through well. Continue stirring to the bottom so the cheese doesn't get stuck and cook on the bottom of your pan. Add pepper and salt to taste (I like a good bit of pepper in this dish as it blends in well and adds a great depth to the flavor). Finish with a bit of shredded cheese and cracked pepper and serve hot!
Tips from your Top Goose
Don't shy away from the diced onion as it really adds to the flavor. They cook down very well so most picky eaters don't even notice them, but if you need to dice them smaller, go for it! You can use onion powder instead but I recommend against it - this soup is so delicious when using fresh ingredients. Same with the garlic!
Bagged cheese will work if you can't grate fresh but it makes such a difference in flavor if you can use a block and shred it yourself.
Frozen broccoli can work here too, but I much prefer fresh. Cook time is about the same but I find the frozen can get soggy easier.
If you prefer firmer broccoli, toss the broccoli in about five minutes after the carrots and watch for them to get bright green but not start to fade in color.
Add an extra bit of heartiness to this dish by adding diced potatoes in when you add the broccoli and carrots and/or add cooked diced chicken in during the last minutes.
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