This recipe is the perfect warm winter supper for this chilly weather! My family loves Broccoli Cheddar Soup and this version did not disappoint. This recipe has great flavor and I attribute that to the mix of vegetables that I used. The onions and garlic smell heavenly when cooked with carrots and potatoes. To add a bit of depth and a kick, I added a dash of hot sauce and some dijon mustard. Serve this with your favorite French bread and it makes a delicious dinner. You can find more yummy soup recipes here and here!
Serving Size: Serves 8
4 cups of extra sharp cheddar cheese
2 cups of whole milk
2 cups of half and half
1 box of vegetable broth
1 gold potato, peeled and cubed
1/2 cup of shredded carrots
3 tablespoons of butter
6 cups of broccoli florets, trimmed and washed
2 Vidalia onions, finely chopped
3 cloves of garlic, minced
1 teaspoon of hot sauce
1 teaspoon of dijon mustard
Salt and pepper, to taste
In a large pot, melt the butter.
Sauté the onions and the garlic in the butter until they are tender and fragrant.
Add in the vegetable broth., carrots and potatoes.
Cook the soup until the potatoes are tender.
Remove the soup from the stove and use an immersion blender to blend the soup until it is smooth and creamy.
Stir in the milk, half and half, dijon mustard, and hot sauce.
Add the salt and pepper and broccoli.
Cook over medium stirring frequently.
Let the broccoli cook until it is tender, for about 20 minutes.
Add the cheese and stir until cheese is melted.
Serve with your favorite French bread and enjoy!