Guess who really, really likes soup? Yeah, me. There is just nothing at all like a steamy bowl of homemade goodness with a sandwich or just some crusty bread. Since the rest of the family doesn’t share my “I can live on soup alone” attitude, I will make this at night for a “starter” for dinner and always enough for me to have for lunches the next day.
Wisconsin has some of the best cheese, and it is definitely the highlight of this super creamy and rich soup. I add the broccoli at the very end so that it retains its crispy texture. If you prefer it “cooked down” a bit, add it with the half and half. Fresh broccoli is best, but frozen will do just fine. If you do use frozen, thaw and pat dry with towels before adding to reduce the water content you are adding to the soup.
This recipe makes about 6 1-cup servings. Doubles well. Try this one for yourself it’s ready in about a half an hour from start to finish!
4 Tbsp butter
1 small onion, finely diced
2 tsp minced garlic
3 Tbsp flour
2 C Chicken broth
2 C Half and half OR milk (If you use milk its ok, you might need to thicken it a bit at the end)
1 carrot, shredded
1 lb broccoli, chopped
2 C sharp cheddar, shredded
Salt and pepper to taste
Melt butter in soup pot or dutch oven.
Add onion, garlic, carrots and simmer about 10 minutes.
Add broth. Whisk in flour and continue to whisk until thickens.
Whisk in half and half until well combined. Simmer about 15 minutes, whisking often to prevent sticking. (Softer broccoli add at this time)
Add cheddar by the handful and stir in until melted.
Add broccoli. Reheat to simmering and serve immediately.
*NOTE If your soup isn’t as thick as you would like it, after adding the broccoli, add a mixture of 2 Tbsp flour to 3 Tbsp water or stock to the soup and stir until desired thickness is achieved.