Creamy Broccoli Cheese Soup
Prep Time
30 min
Cook Time
20 min
Serves
6
Ingredients
1/4 cup butter
1 medium onion, chopped
1 cup thinly sliced carrots (2–3 carrots)
1/3 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups Lehigh Valley Half & Half Cream
1 1/2 cups Lehigh Valley Heavy Whipping Cream
4 cups broccoli florets (about 3/4 lb)
Salt and pepper to taste
3 cups shredded cheddar cheese (12 oz)
How to
- In 4-quart saucepan over medium heat, melt butter. Cook onion and carrots about 5 minutes until onion is translucent.
- Sprinkle flour over veggies. Cook 1 minute stirring constantly.
- Slowly pour in broth and half & half cream. Stir until mixture begins to thicken. Stir in broccoli. Reduce heat to low.
- Cook 20 to 25 minutes, stirring frequently, until broccoli is tender.
- Over very low heat, stir in the heavy whipping cream and 2 cups of the cheese.
Season with salt and pepper. Serve with remaining cheese.
Tips:
Top soup with cooked crumbled bacon or chopped ham for a meat-lover’s dinner.
Jazz up the soup using your favorite or what’s-on-hand cheese – pepper jack, Havarti with dill, or smoked gouda.