Wednesday, October 3, 2012

Broccoli Cheddar Soup

I was at the store the other day and I walked by the fresh soups and all I have been craving since then is this soup.  It's so comforting and the most delicious thing ever.  This recipe is great and I will be making it many more times to come.

  • 2 large broccoli florets, chopped
  • 3 cups cheddar cheese
  • 1 cup parmesan cheese
  • 1 yellow onion, diced
  • 1 stick butter
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 2 cup shredded carrots
  • 1 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • salt and pepper, to taste

Directions:  Melt butter in a pot over medium heat, then add onions and carrots. Cook for 3 to 4 minutes, then sprinkle, flour, paprika, and cayenne pepper, over the top. Stir to combine and cook for about a minute, then pour in broth, milk, and heavy cream. Add cinnamon, then broccoli, and salt and pepper to taste.  I use lots of pepper!  Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.  Use a potato masher and mash the broccoli and carrots to your desire.  You can also run it through the blender.

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