Cozy Homemade Broccoli Cheddar Soup Recipe

Cheddar broccoli soup is my husband’s favorite soup, and quickly becoming one of mine. On a cold and damp day there is nothing better than settling into a cozy meal of soup with bread to dip it in.

On Christmas Eve every year I serve a small soup before the meal, and this year I served up this one instead of my typical lobster bisque. I ended up making this recipe up based on the ingredients that go into broccoli cheddar soup, the ingredients I prefer to be left out, and the addition of my favorite secret ingredient cheese. And it turned out oh so good!

This recipe is simple to follow for non-cooks or beginners. It really does not look much different from other broccoli cheddar recipes that you will find with a quick google search. I leave out the onions because my husband does not like onions and this is his favorite soup so it is customized for him. You can add onions if you want them. I also like to add carrots to mine and I shred them very small with a cheese grater. And instead of adding just your average bag of shredded cheddar, I also add my favorite cheddar cheese to the mix as well for a pop of extra sharp flavor.

I do not post a lot of recipes because I do not create a lot of my own recipes and I do not want to accidentally plagiarize. But every once in a while I will whip up something myself that is so tasty without a recipe or a cook book that I impress myself. This is one of those times. It was so good that I ended up making it again for the family New Year’s Eve party and it is the perfect soup to serve all winter long. I hope that you and your loved ones enjoy it just as much.

Ingredients:

• 1 cup vegetable stock
• 1 cup of heavy cream
• 1 tbsp. flour
• 8 oz. shredded cheddar cheese
• 1/3rd stick of Unexpected cheddar (Trader Joe’s) or your favorite sharp cheddar cheese
• 1/4th cup of shredded asiago cheese
• 1 large head of broccoli
• six finely shredded baby carrots
• Three cloves of garlic
• 1 stick of butter

How to make the soup:

In a Dutch oven or pot on a stovetop,  melt the stick of butter at half temperature. Finely chop your three cloves of garlic and put them in the put with the butter until lightly golden.

Once the garlic is golden, add the tablespoon of flour and stir all the way in. Then add one cup of vegetable stock (or chicken stock if you do not have vegetable stock on hand).

Finely shred your carrot sticks using a cheese grater and put it in the mix. Some people like onions in their soup so this is also the time to add onions if you want them. My husband is not a fan of onions and since this is his favorite soup, I leave them out for him.

Finely chop your head of broccoli and add it to the pot. Stir once in a while until broccoli is a little tender, but not mushy. Next, add your cup of heavy cream and 1/3rd stick of Trader Joe’s Unexpected Cheddar (my secret ingredient that goes the extra mile) or if you do not have that cheese, a third of a stick of your favorite sharp cheddar (chopped up before putting in the mix) and stirred until melted. I also like to add a small dash of asiago for a pop of flavor. Then add your regular 8 oz. bag of shredded cheddar.

Once your soup is perfectly blended and the vegetables are tender, it is ready to serve. This recipe can easily serve a family of four with some leftover. I like to serve mine with a side of snowflake rolls. Enjoy!