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Michelle

Broccoli Cheddar Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 4 cups water
  • 4 tbsp chicken bouillon
  • 2 cups broccoli florets
  • 1-1/2 cups cauliflower florets
  • 3/4 cup carrots - sliced
  • 1 medium onion - chopped
  • 4 tbsp butter
  • 1/2 cup flour
  • 3 cups milk
  • 1 cup heavy cream
  • 8 oz Cabot Seriously Sharp Cheddar Cheese shredded
  • 1- 1/2 tsp black pepper

Method
 

  1. Place water, chicken bouillon, broccoli, cauliflower and carrots into a large stockpot and bring to a boil.
  2. Allow veggies to boil for 10 minutes.
  3. While the veggies are cooking, melt the butter in a medium saucepan and cook the onions until softened.
  4. Alternate flour and milk/cream into the butter and onions mixing well between each addition. Allow to cook for 2 - 3 minutes.
  5. Pour the sauce into the water with the boiling veggies.
  6. Stir to combine.
  7. Add the Cabot Cheese, salt and pepper and cook until thick and creamy.
  8. Serve and enjoy!