I have had some requests for my broccoli soup recipe. The problem? It changes every time! Here is the recipe I used this weekend for soup for my church luncheon!
Cheddar Broccoli Soup
1/4 butter
1 small diced onion or 1/2 large onion, diced
1 clove of garlic
1/4 cup of arrowroot flour (if you aren’t gluten free, you can use regular flour)
8 oz. Whipping Cream
1 cup milk
2 1/2 cups of chicken stock (add more or less according to how thick you like your soup)
1-2 chopped broccoli crowns
2 chopped carrots
8-12 oz. of Cheddar cheese (use more or less according to how much you like cheese)
1 pinch of nutmeg
salt and pepper to taste
Melt the butter and saute the onions in the bottom of your soup pot. Stir in flour to make a “rue”. The arrowroot flour doesn’t thicken quite like regular flour, but it works just fine!
Stir in all the liquids (milk, cream, and stock). Bring to a slight boil. Then add the broccoli and carrots. Simmer covered on low heat for 20-35 minutes, stirring occasionally. I say 20-35, because people prefer their veggies at different textures. I like mine really soft, so I cook it around 30-35 minutes.
Add all seasonings and cheese, and stir until the cheese melts. Simmer for 5-10 more minutes, and serve!
Hubby says is smells awful. I don’t care how it smells, it tastes delicious! (It freezes well too!)
This recipe is linked up at Allergy Free Wednesdays and Tasty Tuesdays.
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