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.
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.
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!
- 1 large potato, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 4 tsp chicken bouyon
- 1 onion, roughly chopped
- 3 cups broccoli, roughly chopped
- 3 cups water
- 1 cup cheddar cheese, shredded
- 1/2 cup butter
- 1/2 cup flour
- 1/2 tsp salt
- 4 cups milk (add slowly)
- 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.
- Using a submersion blender, puree the veggies in the stockpot until a soup-like consistency is reached.
- While veggies are boiling, in a separate saucepan, prepare the sauce.
- Add in each ingredient and whisk until well combined, scraping down the sides and bottom.
- Once sauce is ready, add into the pureed veggies and mix well.
- Next, add in the cheddar cheese and stir until melted.
- Sprinkle some additional cheese when serving, if desired.
- * If doubling the recipe, make sure to make the sauce TWICE, not just double in one pan
Love & Blessings,