Though this broccoli cheese soup is made completely from scratch, using only real foods -it comes together very quickly, uses simple ingredients, and contains tender carrots and broccoli with a luxurious, thick and creamy, cheesy broth.
- 12 oz. package of frozen broccoli (or you can use fresh)
- 4 or 5 Carrots, peeled and sliced thin
- half of an onion, finely diced.
- 1/4 cup butter
- 1/3 cup flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 tsp. Sea Salt
- 1 tsp. black pepper
- 2 cups (8 oz block) sharp, cheddar cheese- freshly grated
Melt butter in your pot or saute pan.
Add onion and allow to cook for several minutes on medium heat- just to give time for the onion to become tender. Don’t let the butter turn brown. Stir frequently
Sprinkle in the flour and stir well until the flour is fully combined with the butter/onion.
Pour in the Chicken Broth and whisk to break up the rue (flour/butter mixture).
Add salt and pepper.
Pour in the cream and milk and stir together.
Add in the broccoli and carrots.
Simmer, uncovered until the vegetables are tender- approximately 20 minutes.
NOTE: Be careful not to allow the soup to boil, as the cream base will easily stick to the bottom of your pot, and can burn. A lower temperature, and occasional stirring can help with this.
Pour in the cheese and stir until melted.
Ladle into bowls, and serve with bread to dip into the cheese soup!