The cool wet weather continues in Vancouver, and so does the need for warm comforting soup.
We’re big fans of soup in our house. Soup is essentially an hug in a bowl, and (most importantly!) it’s a batch recipe.. something you make once and it lasts a few meals with no additional effort.
I’ve been making this soup for years and love that it includes carrots (extra nutrients). It also uses milk instead of heavy cream.
Broccoli Aged Cheddar Soup
- 1 Tbsp butter
- 1 onion, chopped
- 1/4 c butter
- 1/4 c flour
- 2 c whole milk
- 2 c chicken broth
- 1/2 lb fresh broccoli, cut into florets
- 1 c carrots, (about 3 large carrots) chopped
- salt and pepper, to taste
- 1/4 tsp nutmeg, freshly grated
- 8 oz aged cheddar, grated
- In a small pan, saute the chopped onion in the butter. Set aside.
- Prepare the roux; cook butter and flour using a whisk over medium heat for 3 minutes, stirring constantly. This cooks the flour (the thickening agent), giving it a nutty smell and nice flavour. Slowly add in the milk and continue to whisk. Add the chicken stock, continuously whisking. Simmer for 20 minutes.
- Add broccoli, carrots and sautéed onions. Cook over low heat until the veggies are tender, about 20 minutes. Season with salt and pepper.
- Remove from heat and, using an immersion blender, puree until soup is smooth.
- Place over low heat and add the grated cheese; stir until well blended.
- Stir in the nutmeg and serve.
To make this healthier, feel free to add the cheese at the very end. You can reduce the amount of cheese to reduce the fat and calories.