Easy Eats: Broccoli Cheddar Soup

Easy Eats: Broccoli Cheddar Soup 

Posted: 3:39 pm Thursday, March 8th, 2018

By alexafilipe

If you know me, you know that I am obsessed with soup. Seriously. Ask any of my friends. They can tell you that I’ll eat any soup, in any place, at any time. They can probably even tell you how, one day, I hope to write a memoir about my soup addiction entitled: “Soup for Breakfast.” Yeah, the title has a great ring to it. Any publishers out there on board with this idea? Well you’ll probably catch it in a bookstore one day… or on Amazon, who knows.

You may think that I’m being a little over-dramatic about my love for soup. And maybe you’re right. But I truly never get tired of eating soup. Mainly because there are so many different kinds to choose from. Soup simply is just the umbrella term for all the wonderful things you can eat with a spoon. For instance, you have chowders, noodle soups, lentil soups, and even ramen! And well, when you think of it this way, cereal is technically a soup right? There is a broth (milk), other add-ins (cereal), and you eat it with a spoon! Okay, now I’m getting carried away. 

There really is a soup for every occasion, mood and craving, which is truly why I think it’s always the best thing on the menu. One of my all time favorite soups is Broccoli Cheddar Soup. It’s literally just like eating melted cheese, with a little bit of veggies thrown in there to make you feel healthy-ish. So let’s get right into this Easy Eats recipe for Broccoli Cheddar Soup!

 

 

Ingredients: 

1/4 cup Butter

1/4 cup Flour

2 cups Milk

2 cups Chicken Stock

Handful of Broccoli

1-2 Carrots

8 oz of shredded Cheddar Cheese

Salt and Pepper

 

What to do: 

Step 1. Cut you carrots into strips and dice up your broccoli.

Step 2. In a medium sized sauce pot, begin making your roux. You may remember how to make this from a previous blog post, Easy Linguine Alfredo.

Step 3. After making your roux, remain on low heat and begin slowly begin adding milk. Make sure to stir and blend the milk and roux together so that there are no lumps.

Step 4. Begin gradually pouring in the chicken stock. Stir.

Step 5. Add the vegetables, salt and pepper, and let it simmer on medium/low heat for 20 minutes.

Step 6. The soup should be thickening at this point to a creamy consistency. Give it a good stir and then begin adding your shredded cheddar cheese.

Step 7. Make sure the cheese has completely melted and give it all one last good stir.

Step 8. Serve with topped shredded cheddar.

 

 

Ahhh. This soup makes me feel all warm and fuzzy inside. I usually eat this with a little fruit on the side and maybe some bread if I feel like being extra naughty. I hope you all try this recipe and enjoy it as much as I do!

-Alexa

 

Follow me on Instagram: alexa_filipe

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