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This Broccoli Cheddar Soup is rich, creamy and delicious!
This Broccoli Cheddar Soup was created in partnership with the dairy farm families of New England. All opinions are 100% ours.
When the outside temperatures drop in the midst of busy schedules – it is officially ‘soup season’ at our house!
We love cooking up a big pot of soup – like this delicious Broccoli Cheddar Soup – so we can cook once, then enjoy it all week long.
How do you make Broccoli Cheddar Soup?
This Broccoli Cheddar Soup cooks up quickly and easily. You’ll sauté carrots, onion, celery, garlic and leeks in butter, then add chicken or vegetable stock and fresh broccoli – simmering until the broccoli is tender.
After a quick purée, lots of delicious dairy from New England dairy farmers gets added – including shredded sharp white cheddar cheese, and half and half (a blend of cream and milk).
Thanks to all of that wonderful dairy, this Broccoli Cheddar Soup is loaded with nutrients including calcium, potassium, phosphorous, protein, vitamins A, D and B12, riboflavin and niacin – all of which help fuel the body and nourish the mind. You can feel good about serving this soup to your family, and even the pickiest of eaters will love all of that cheesy, creamy dairy goodness!
This creamy, rich Broccoli Cheddar Soup soup reheats wonderfully so you can enjoy it for dinner the first night, and then pack it up in a thermos to take for lunch on-the-go the following day. Or, give it a quick zap in the microwave to reheat and you’ll have a creamy, comforting bowl full of Broccoli Cheddar Soup ready to eat in just minutes.
A little more about the dairy farm families of New England
New England is home to more than 1,000 dairy farming families. Through the use of innovative and safe technologies, the dairy industry delivers exceptional animal care, sustainable nutrition, and a high-quality fresh product we can all enjoy. More than 99% of the milk produced on New England Dairy farms is bottled or turned into cheese, butter, yogurt and ice cream that is sold throughout New England and New York.
6 tablespoons butter
1 cup onion, diced
2 cups leeks diced (whites only), cleaned of sand
1 cup carrot, diced
1 cup celery, diced
1 tablespoon garlic, minced
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
1 cup of ale or beer
3 cups chicken or vegetable stock
2 bay leaves
4 cups broccoli florets
2 cups half & half
Few shakes of Tabasco sauce
Few shakes of Worcestershire sauce
1 pound shredded sharp white cheddar (5 cups)
In a 6-8 quart pot, melt butter over medium heat and add onion, leeks, carrot, celery and garlic and sauté for five minutes. Lower heat to medium low and add flour, salt, pepper, mustard and nutmeg and stir to combine.
Cook this mixture on medium low for three minutes then add the ale. Stir and cook for one minute then increase heat to medium to medium high add the stock, bay leaves and broccoli and cook until the broccoli is tender, about 8-10 minutes. Be careful that the mixture does not stick to the bottom.
Remove the bay leaves and discard. With an immersion blender, puree just until the broccoli is broken up into small pieces. You should still see little green bits in the puree and the mixture is smooth and creamy.
Add half & half, Tabasco and Worcestershire sauce and stir.
Add all of the cheese and stir in to melt. Reheat to serving temperature and serve.
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