Virginia’s Broccoli Cheddar Soup
Virginia's Broccoli Cheddar Soup
A surprisingly quick soup to make, creamy and cheesy, loaded with broccoli!
1 T. extra virgin olive oil
1/4 C. unsalted butter
1 small onion, peeled and diced
1 large carrot, peeled and diced
5 C. frozen broccoli florets (we use organic)
2 C. chicken or vegetable broth (we use organic, low sodium, no MSG)
2 C. milk
1/4 C. flour and 1 C. milk whisked together until smooth
2 C. shredded cheddar cheese
1 tsp. paprika
1/2 tsp. Richard’s Famous Garlic Salt
In a soup pan add 1 T. olive oil and 1/4 C. butter. Heat on low heat until butter is melted (don't burn!).
Add 1 small onion, diced; 1 large carrot, peeled and diced; about 5 cups of frozen broccoli florets.
Saute veggies about 5 minutes. Add 2 C. chicken or vegetable broth (we use a boxed brand without MSG, low sodium).
Turn heat to medium high, bring to boil, turn heat to medium low, cover, and cook for about 15-20 minutes, until all veggies are tender. Keep an eye on the pot and add more broth if it evaporates too much--veggies should be nearly covered. Using a hand-masher or fork, lightly mash about 1/2 the veggies, leaving the rest in larger pieces. Add 2 cups of milk, turn heat to medium high, until milk is hot. In a tightly covered container, shake 1/4 C. flour with 1 C. of milk or broth until smooth. Stir flour mixture into hot soup and stir until thickened. Turn to low heat. Add 2 C. shredded cheddar cheese and stir until melted. Add 1 tsp. paprika and about 1/2 tsp. Richard's Famous Garlic Salt, or to taste. Stir well. Ladle hot soup into bowls and serve with warm crusty baguettes. Serves 6.