Soup is the perfect remedy to a cold winter’s night.
Becky Low shares the recipe for a warm broccoli cheddar soup.
Broccoli Cheddar Soup
¼ cup butter
½ small onion, chopped
1 clove garlic, minced
4 cups broccoli florets, chopped
1 cup shredded carrots
1 can (14-oz) chicken broth, 1 ¾ cups
3 tablespoons cornstarch
1 ¾ cups whole milk, plus some if needed
1 cup cream
3 cups shredded sharp cheddar cheese
1 teaspoon salt, more or less to taste
Black pepper, to taste
Pinch cayenne pepper
Cooked crumbled bacon, optional garnish
Melt butter over medium heat in a Dutch oven or large saucepan. Add onions and saute until onions are transparent and begin to caramelize. Add garlic and stir until fragrant (30-60 seconds).
Add broccoli and carrots to onions, saute 2-3 minutes. Add chicken broth, bring to a boil, reduce heat, cover and simmer until vegetables are tender (about 7-10 minutes). If desired, leave soup chunky or mash vegetables using a potato masher for a more blended soup.
Whisk together milk and cornstarch; add to vegetables; stirring, bring soup back to a boil. Stir in cream and most of the cheese (set aside ½-1 cup cheese for topping); heat until cheese is melted. Season to taste with salt and pepper and small pinch cayenne pepper. If needed, thin to desired consistency with additional milk. Garnish individual bowls with shredded cheese, crumbled bacon, or croutons.
Creamy, filling and packed with goodness for cold winter days. Perfect in December, because everyone needs a little comfort food during holiday mayhem. Recipe serves 6-8
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.