What better soup to have with your homemade cheddar bread than homemade broccoli cheddar soup?! We paired our homemade bread with this soup tonight and it was one of the best meals we’ve had in a while. You should probably try it.
To make 3 servings of this soup, you’ll need:
1 T butter
1 small onion, diced
1/4 cup melted butter
1/4 cup flour
2 cups skim milk
2 cups vegetable stock
1 head of fresh broccoli, cut into small chunks
1 cup of carrots, minced
salt and pepper to taste
2 cups sharp cheddar cheese, grated
1/4 t nutmeg
First, saute the onions in butter until they are golden brown. Then set them asode and melt the 1/4 cup of butter in a larger soup pot. Whisk the 1/4 cup of flour into the butter over medium heat and stir continually for 3-5 minutes, until the mixture smells nutty and looks light brown in color. Be careful and stir constantly, otherwise the butter may burn and you’ll have to start over. This is called making a roux, and will thicken the soup!
Once the roux is done, turn down the heat and slowly add the milk to the roux, being careful not to scald it. Once it’s all stirred in, add the vegetable stock and cover the pot, turning up the heat. Bring it to a simmer, and then let it simmer for 20 minutes, stirring every once in a while.
The mixture should look thick after 20 minutes. If it does, add the onions, carrots and broccoli to the pot. Stir them, turn the heat to low and let them cook through, until tender, for another 20 minutes. Once you feel that the veggies are cooked, add salt and pepper to taste and a dash of nutmeg. Stir for two more minutes, then add the cheese and mix until it’s entirely melted and incorporated into the soup.
And just like that, you’re done. So much easier than we expected! And awesome with chunks of cheddar bread dipped into it.