Easy Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup is a traditional post-Thanksgiving meal in my house. Speaking of Thanksgiving, let me take this opportunity to say that I hope you had a wonderful turkey day filled with food, joy and laughter.

Now that the Thanksgiving chaos is over but it’s still November, it’s time to light a fire, throw on some relaxing music and make a pot of soup. After all, you deserve it.

Soups, stews, chilis and one pot comfort dishes—now’s the time to make them in the chunky knit sweater you’ve been storing in the back of your closet since this time last year.

Talk about utter joy! I love sweater and soup season! Enjoy

Broccoli Cheddar Soup

Ingredients:

• 1 tbs. butter
• 1 small yellow onion, chopped
• ¼ melted butter
• 2 tbs. flour ( this is optional to make it thicker. Omit flour if GF)
• 2 cups milk
• 2 cups chicken stock
• 1 ½ cups coarsely chopped fresh or frozen broccoli florets
• 1 celery stalk, diced
• 2 carrot sticks, deiced
• 3 cups shredded cheddar cheese
• Sea salt and pepper to taste

Directions:

1. Melt 1 tbs. butter in a skillet over medium-high heat.
2. Sauté onion in hot butter until translucent, about 5-6 minutes, remove onions from pan and set aside.
3. If using flour, add it to the pan and stir for 1 minute. Careful not to burn it.
4. Gradually pour milk into flour mixture while whisking constantly if using flour. If not using flour, simply add milk to pan and stir for 1 minute.
5. Stir chicken stock into milk mixture.
6. Bring to a simmer and simmer for 8 minutes.
7. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about 20 minutes.
8. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.