Broccoli and cheddar soup has always been one of my favorites. Who am I kidding? CHEESE has always been one of my favorite. Broccoli just happens to blend really well with cheddar and is a delicious, hardy vegetable that goes really well in soups. Here’s a great broccoli cheddar soup recipe for the last days on winter, moving slowly into spring.
Broccoli Cheddar Cheese Soup
2 tablespoons of butter
2 cloves of garlic
½ cup of flour
2 cups of milk
2 cups of vegetable broth
1 whole crown of broccoli
3 large carrots
2 teaspoons of salt
½ teaspoon of nutmeg
½ teaspoon of coriander
Croutons for topping*
*If you want homemade croutons (and they really are more delicious,) just make a loaf of bread, cut it into cubes, toss with olive oil and garlic powder and bake at 400 degrees for 15-20 minutes.
Melt the butter in a large pot and add scallions and garlic.
Add the flour and stir, making sure the bottom doesn’t burn. Cook until light brown.
Add the vegetable broth and cook simmer for 10 minutes.
While the broth is simmering, chop the broccoli and carrots into small slices.
Add the vegetables to the broth along with the salt and spices.
Simmer for another 20 minutes then add milk and cheese.
Cook until cheese is melted and serve warm.
Add croutons if you’d like or more shredded cheese. Yum!
Photos: Elizabeth Adan
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.