Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Classically Delicious Broccoli Cheddar Soup

on 2012 February 10

I love this soup.  This is one of those recipes I can count on being a crowd-pleaser.  Tyson and I love to make it a meal with a salad, and some Honey Cornbread – and maybe some pie for dessert – reminiscent of our dates to Baker’s Square before we were married. 🙂


3/4 cup butter
1 onion, chopped
1/2 cup all-purpose flour
4 cups whole milk or half-and-half
6 cups vegetable broth
4 bay leaves
1/2 teaspoon freshly grated nutmeg
salt and pepper
8 cups broccoli florets (about 2 heads)
2 large carrots, diced
16 ounces (about 5 cups) grated  cheddar cheese


Melt the butter in a pot over medium heat. Add the onion and “cook the stink out of it.” Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in the pot with an immersion blender.  Add the cheese to the soup and whisk over medium heat until melted. Add a little water if the soup is too thick.

Adapted from Food Network Magazine.


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