Sunday, March 27, 2011

Broccoli Cheese Soup with Carrots

The last time I tried to make broccoli cheese soup, it was a disaster.  The cheese separated into a grainy, curdled mess.  I learned my lesson about adding the cheese a little at a time over low to medium heat.  It turned out SOOO much better this time!  I cut out a lot of the butter to make the soup lighter and the hubs and I both liked it a lot.

Based on Allrecipes


2 cups chopped broccoli florets (about 1 large head of broccoli)
3/4 cup thinly sliced carrots
1 cup chicken broth
1/2 medium onion, finely chopped
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese (buy the block and shred it yourself)
Dash red pepper flakes
Salt and pepper to taste


1.  Combine broccoli, carrots, and chicken broth in a small sauce pan.  Bring to a boil.  Reduce heat and cover.  Simmer for 7 minutes.  Remove from heat and set aside.

2.  Melt butter over medium heat in a medium pot.  Add onion and cook until translucent, stirring frequently.  Add garlic and cook one minute.  Add flour and stir to combine with onion mixture.  Cook for one minute, stirring constantly.

3.  Pour broccoli, carrots, and reserved cooking liquid into pot with onion mixture.  Stir to combine.  Add milk and heat until piping hot but not boiling.  Reduce heat to medium-low.  Add shredded cheese a little at a time, stirring after each addition.  Remove from heat once all cheese has melted.  Serve with crusty bread or crackers.
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