Cheddar Broccoli Soup
This is a slightly modified recipe from Food Network that I use.
6 tablespoons unsalted butter
1 small onion, chopped very very fine (or grated)
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
Kosher salt and freshly ground pepper
2 boxes frozen chopped broccoli (thawed)
1 large carrot, shredded
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese, plus more for garnish
Directions
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. 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 and bay leaves, 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.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. You can then puree the soup with a blender or immersion blender, but since the broccoli is chopped and the onion and carrot are so small, you don't absolutely have to.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Garish with cheese to serve.
6 tablespoons unsalted butter
1 small onion, chopped very very fine (or grated)
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
Kosher salt and freshly ground pepper
2 boxes frozen chopped broccoli (thawed)
1 large carrot, shredded
2 1/2 cups (about 8 ounces) grated sharp cheddar cheese, plus more for garnish
Directions
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. 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 and bay leaves, 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.
Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. You can then puree the soup with a blender or immersion blender, but since the broccoli is chopped and the onion and carrot are so small, you don't absolutely have to.
Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Garish with cheese to serve.