I’m pretty sure a broccoli cheddar soup is one of the very best ways to put your broccoli to use. It’s creamy, comforting, warming, and packed with veggies and all kinds of delicious spices.

Recipe by: Chelsea’s Messy Apron

INGREDIENTS

  • 7 tablespoons unsalted butter, separated
  • 1/2 tablespoon olive oil
  • 1 small yellow onion, diced (1 cup)
  • 2 small cloves garlic, minced
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon ground cayenne pepper
  • Fine sea salt and pepper
  • 6 tablespoons white flour
  • 1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) (use vegetable stock for a vegetarian version)
  • 3 cups fat free half and half
  • 1 bay leaf
  • 6 cups chopped broccoli crowns (~4 large crowns)
  • 2 cups matchstick/shredded carrots
  • 12 ounces high quality extra sharp cheddar cheese (don’t use pre-shredded — it doesn’t melt well in this soup)
  • Optional: crusty bread OR bread bowls (we love serving this soup in sourdough bread bowls!)

For full recipe click here.

The featured image is a stock photo by Couleur from Pixabay meant to represent this dish.