I make this soup every time a family member gets sick and I want to cheer them up.
I have also served this as an appetizer at a special dinner and the guests loved it! I served homemade bread sticks with it and it was pretty darn amazing, if I may say so myself! You can omit the celery, if it’s not your thing, but I definitely wouldn’t omit the onion. I have actually used a whole onion for this, because I simply love the flavor so much. Give this recipe a try and don’t forget to let us know how it turned out for you!
Ingredients
1 tablespoon Land O Lakes butter
1/2 onion, chopped
1/4 cup Land O Lakes melted butter
1/4 cup Gold Medal flour
2 cups McArthur milk
2 cups Swanson chicken stock
1 1/2 cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 1/2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
Instructions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
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Quick tip: Use low-sodium chicken stock for a healthier option.
Big thanks to S.J. Pyrotechnic for this great picture!
