This rich Broccoli Cheddar Soup Recipe easy soup that is great paired with a sandwich or salad but also great as a first course at dinner.
Prep Time10 minsCook Time30 minsTotal Time40 mins
Prepare the Broccoli
1 broccoli crown and top tender part of stem, split apart and chopped onto bite size pieces,
Prepare the Soup
3 butter
3 tbsp Flour
4 oz Sharp Cheddar Velveeta, diced
½ cup Sharp cheddar cheese, shredded
1 tbsp Blue cheese crumbles (optional)This adds the additional sharp flavor but you wont see it once done.
2 cups Beer or chicken broth
1Chop crown and top tender part of stem into bite size pieces. Set aside.
2On high in a medium sized pot boil a quart of water, add the chopped Broccoli and blanch for 2 minutes. Remove from heat drain the hot water and put broccoli in ice bath to stop the cooking process. This will keep the broccoli from getting "soggy" later on.
3Put the same pot back on medium heat and melt the butter. Then, add the flour and stir to create a roux. add the beer or broth a tablespoon at a time, constantly stirring, until the roux is dissolved with no lumps. Once you are sure there is no chance of getting flour lumps you can speed up adding the beer. Heat until bubbly then start adding the Velveeta cheese a few cubes at a time, add the remaining ingredients a little at a time constantly stirring until incorporated.
4Add the cooked broccoli back in, to heat it back up and serve.
Ingredients
Prepare the Broccoli
1 broccoli crown and top tender part of stem, split apart and chopped onto bite size pieces,
Prepare the Soup
3 butter
3 tbsp Flour
4 oz Sharp Cheddar Velveeta, diced
½ cup Sharp cheddar cheese, shredded
1 tbsp Blue cheese crumbles (optional)This adds the additional sharp flavor but you wont see it once done.
2 cups Beer or chicken broth
Directions
1Chop crown and top tender part of stem into bite size pieces. Set aside.
2On high in a medium sized pot boil a quart of water, add the chopped Broccoli and blanch for 2 minutes. Remove from heat drain the hot water and put broccoli in ice bath to stop the cooking process. This will keep the broccoli from getting "soggy" later on.
3Put the same pot back on medium heat and melt the butter. Then, add the flour and stir to create a roux. add the beer or broth a tablespoon at a time, constantly stirring, until the roux is dissolved with no lumps. Once you are sure there is no chance of getting flour lumps you can speed up adding the beer. Heat until bubbly then start adding the Velveeta cheese a few cubes at a time, add the remaining ingredients a little at a time constantly stirring until incorporated.
4Add the cooked broccoli back in, to heat it back up and serve.
