Vickie Beck

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Creamy Cheddar Broccoli Soup

Vickie Beck

Ingredients

  • 3 tbsp. butter
  • 1/4 cup flour
  • 2 tsp. minced garlic
  • 1 medium chopped onion
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, cleaned and chopped
  • 2 cups chicken broth (vegetable broth)
  • 2 cans evaporated milk (or soy milk)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. dry mustard
  • 1/2 tsp. black pepper
  • 12 oz cooked broccoli (I use leftovers, but you can use frozen)
  • 2 cups cheddar cheese

Instructions

  • In large saucepan, saute garlic, onions, celery, and carrots until soft, about 5 minutes
  • Add flour and whisk until smooth
  • Alternate chicken broth and milk, adding to mixture, whisking as you pour
  • Cook for a minute or two, whisking often, making sure no flour lumps remain
  • Add broccoli and stir to combine
  • Add salt, paprika, mustard, and pepper
  • Using an immersion blender, blend to desired texture
  • Add cheese by the handfuls, allowing to melt between each
  • Serve hot with more cheese or topped with mini saltines

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