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!
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
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.
USE RED NEXT PAGE LINK BELOW
Quick tip: Use low-sodium chicken stock for a healthier option.
Big thanks to S.J. Pyrotechnic for this great picture!