Creamy Broccoli Cheddar Soup
Montana Ranch and Cattle Company
This broccoli cheese soup is thick, rich, and creamy with chunks of tender broccoli pieces. The only way to top this delicious recipe off is to serve it in a bread bowl!
3 tablespoons salted butter
1 tablespoon cooking oil
1 white onion diced
1 tablespoon garlic minced, about 3 cloves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup flour
4 cups vegetable broth
2 cups milk
2 cups heavy cream
6 cups broccoli florets
2 cups cheddar cheese sharp, shredded
Salt and Pepper to taste
Heat butter and olive oil in a large pot over medium-high heat. Add in onions. Cook for 6 to 8 minutes, stirring occasionally, until onions begin to soften
Add the garlic and saute 1 minute more. Stir in thyme, oregano, and flour and cook for until flour has become more golden about 2 minutes.
Pour in the vegetable broth, milk. and heavy cream. Stir constantly until the mixture comes to a boil. Add in broccoli florets.
Reduce the heat to low and simmer 8-10 minutes until the soup has thickened and broccoli has softened. Add in shredded cheddar cheese and stir. Season with salt and pepper to taste. Serve hot.
For bread bowl:
Hollow out any bread roll (typically sourdough) and broil until crisp and golden brown
Calories 615, Carbs 21 grams, Protein 17 grams, Fat 53 grams, Sugar 8 grams