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    Broccoli Cheddar Soup

    Broccoli Cheddar Soup

    It’s that time of year where we all start bundling up as the weather starts to cool off and we prepare for winter. With the cool crisp of Fall in the air, there’s just nothing like coming home to a warm bowl of soup for dinner, with fresh hot rolls out of the oven! I find myself making more and more soups that nourish my family and soothe our souls after a long day at work/school.

    Broccoli Cheddar Soup

    Today, I wanted to share a family classic from my childhood: broccoli cheddar soup. I grew up eating this and it’s one of the very first soups I ever made for my own little family. It’s so simple and quick to make and I guarantee that even the pickiest of eaters will love it, regardless of whether or not they like broccoli.

    Broccoli Cheddar Soup

    You can’t get much more simple than boiling all of the ingredients, pureeing them and then adding in the rue. I whipped this up the other day when a friend came over for lunch and it was so delicious that I wanted to share with you all!

    Broccoli Cheddar Soup
    A quick and easy soup, loaded with veggies that even the pickiest eater is sure to love!
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. 1 large potato, peeled and roughly chopped
    2. 2 carrots, peeled and roughly chopped
    3. 4 tsp chicken bouyon
    4. 1 onion, roughly chopped
    5. 3 cups broccoli, roughly chopped
    6. 3 cups water
    7. 1 cup cheddar cheese, shredded
    Sauce
    1. 1/2 cup butter
    2. 1/2 cup flour
    3. 1/2 tsp salt
    4. 4 cups milk (add slowly)
    Instructions
    1. Place all the ingredients, minus the cheddar cheese and the sauce, into a medium sized stock pot and bring to a boil. Cook for roughly 10-15 minutes, or until veggies are soft.
    2. Using a submersion blender, puree the veggies in the stockpot until a soup-like consistency is reached.
    3. While veggies are boiling, in a separate saucepan, prepare the sauce.
    4. Add in each ingredient and whisk until well combined, scraping down the sides and bottom.
    5. Once sauce is ready, add into the pureed veggies and mix well.
    6. Next, add in the cheddar cheese and stir until melted.
    7. Sprinkle some additional cheese when serving, if desired.
    8. Enjoy!
    Notes
    1. * If doubling the recipe, make sure to make the sauce TWICE, not just double in one pan
    Adapted from Jo-Anne Mudryk
    Adapted from Jo-Anne Mudryk
    Amidst the Chaos https://amidstthechaos.ca/
     I hope this soup ministers to your soul in the same way it does to mine! If you have some other veggies like celery and mushrooms, why not toss those in as well? Let me know how it turns out for you in the comments below!

    Love & Blessings,

    CMartin-Sign

     

     

     

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