I didn’t start liking Broccoli Cheddar Soup until a few years ago. I didn’t start liking ANY soups until a few years ago haha. Seriously. Growing up in Florida, it just wasn’t as much of a necessity as someone who lives in a colder climate and has you know, seasons.
I was pretty much able to skip having soups be part of my diet growing up (plus I was a super picky eater). I was given canned chicken noodle soup once in a while and the whole idea was just off putting. It was too salty and had no substance. I still to this day refuse to eat any sort of meat product from a can.
So over the years I decided to grow up a little (yeah yeah) and started seeking out some good soup recipes. I liked the idea of soup but who was I kidding, it had to be homemade. I started at beginner level with chili and moved on to my own chicken noodle soup.
This was my first time making Broccoli Cheddar Soup and I was super pleased with the results. Here in England they make a similar soup with Stilton cheese which is an English bleu cheese. I haven’t tried that yet. I wish I could find the big bread bowls here like you could find in Panera in the US, but they aren’t as easy to come by so I had to opt for a baguette instead.
- 1/2 stick of butter (1/4 cup)
- 1/2 of a medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup of milk
- 1 cup of heavy cream
- 3 cups chicken or veggie stock
- 1/4 cup corn starch
- 1/4 teaspoon nutmeg
- 2 bay leaves
- 1 large carrot, peeled and chopped small
- 4 cups broccoli florets (about 1 head)
- 2 1/2 cups grated cheddar cheese (about 8 ounces)
- Salt and Pepper to taste
- Cook the butter, onion, and garlic on about medium heat until tender.
- Slowly add the milk and cream and stock.
- Mix the corn starch with a little bit of water until there are no clumps and add it to the rest.
- Add the nutmeg and bay leaves and cook on medium low until thickened.
- Add the carrot and broccoli and simmer until tender, about 20 mins. I pureed a few cups.
- Discard the bay leaves.
- Add the cheese and stir until melted.
- Season with salt and pepper and serve
- The original recipe called for half and half (which I can't get here in England) so you can substitute the milk and heavy cream for that.
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