Broccoli Cheddar Soup is a tried and true classic sure to please everyone at lunch or dinner! Fresh broccoli, sharp cheddar, shredded carrot and sweet onions are the secret to this recipe! Pair with some delicious homemade bread for a filling country-style meal! Here’s how:
1/4 cup melted butter
1/2 medium chopped onion
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock or broth
1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
1 cup carrot, , julienned (can buy matchstick carrots in produce section)
1/4 teaspoon nutmeg, (optional but brings out the flavor)
8 ounces grated sharp cheddar cheese, (2 cups)
salt and pepper to taste
optional: 1 teaspoon coriander, 1/2 cup parmesan cheese
Melt the 1/4 cup butter and saute the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup. I prefer my soup thick and hearty. Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg and coriander if desired.
Serve with homemade bread.
Prep Time: 20 minutes
Cook Time: 40 minutes
Rise Time: 1 hour 30 minutes
Total Time: 1 hour
Calories: 131 kcal
2 cups warm water 110 degrees F/45 degrees C
1/2 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
5-6 cups flour
You can use all-purpose flour OR bread flour!
In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
Mix remaining sugar, salt and oil into the yeast. Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl except for a small part at the bottom. Too much flour added yields a dry loaf of bread, so if you’re worried that you added too much, add a bit more hot water, until you get the correct consistency.
Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30-40 minutes. Cool, brush with butter and enjoy!
Recipe yields 2 standard loaves of bread (I used a mini loaf mold and had 6 mini loafs).