Broccoli Cheddar Soup

Broccoli cheddar soup is great in bread bowls.  Can't imagine eating it any other way.

To take this soup to the next level, grab a parmesan rind and throw it in while simmering.

Broccoli Cheddar Soup

Ingredients

6 tablespoons butter
½ medium onion, chopped
4-5 cloves garlic, minced

1 carrot, chopped finely

1 celery rib, chopped finely
6 tablespoons flour

3 cups broccoli florets, or 1 large head, cut into small pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika
4 cups low sodium chicken or vegetable stock

1 1/2 cups heavy cream

1 1/2 cups whole milk
10 oz block grated cheddar cheese

Directions

Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook until softened and light gold. Add the carrot and celery, and cook until softened.  Add the garlic and saute until fragrant.

Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Add the broccoli florets and saute for a few minutes.  Add seasonings and cook until fragrant.

Pour in the chicken stock. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli is cooked through.

Stir in milk, cream, and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Serve with toasted crusty bread or in a bread bowl if desired.

Original link:

https://gimmedelicious.com/broccoli-cheddar-soup/