Broccoli and Cheese Soup


I love soup but rarely make it because hubby is not a fan. He tells me (and anyone else who will listen) over and over that as a child his mum would make him chicken soup when he was ill and now he just associates soup (especially clear broths) with sickness. However, when this was finally cooked up and ready to be put in the fridge for dinner later on for myself and little man (as hubby was going to be working that night), he tasted some and told me he really liked it! *rolls eyes*

This is a heavy, creamy soup that consists of making a roux, not just using cream to thicken it. As such it is best to eat only a small amount, definitely with some crusty bread. It would make a great entree, and I think using organic produce would really enhance the flavour. Hubby suggested next time I add shredded roast chicken and corn!

I’m sorry to say little man was not a fan, so thumbs down as a toddler food.

Recipe adapted from Annie’s Eats

6 tablespoons butter, divided
¾ cup onion, chopped
1 cup carrot, grated
2 large heads of broccoli, cut into florets
3 cups chicken stock
½ teaspoon garlic powder
4 tablespoons plain flour
2 cups milk
2 cups grated cheddar cheese
Freshly ground black pepper

In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the grated carrot to the pan and cook 1-2 minutes. Stir in the broccoli, chicken stock and garlic powder. Bring the mixture to the boil, then reduce the heat to a simmer.

In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Gradually add the milk, whisking after each addition to prevent lumps, and cook until the mixture thickens and bubbles. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with a stick blender for a smoother texture.

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