Cheddar Broccoli Soup

It’s very nearly the end of Lent and I have yet to share any of our meatless meals.  My family is Catholic so my meat-loving family abstains from meat on Fridays during Lent. This is especially challenging since Spud and I do not eat fish or seafood.  Therefore, Lent is a really creative cooking time for me! 

This year, I changed things up a bit and asked the kids what they would like me to make on Fridays.  Cheese and pasta showed up a lot, but I was willing to roll with it as long as it wasn’t mac & cheese every week.

The very first requested recipe was broccoli cheese soup, a recipe that I posted early on in the blogging days & I felt like needed an update.

Cheddar and broccoli is one of my favorite flavor combinations.  Honestly, it’s hard to miss meat with a soup like this gracing the table!

Cheddar Broccoli Soup

4 tablespoons butter, divided

1 small yellow onion, diced

3 large carrots, shredded

¼ cup flour

1 quart (4 cups) chicken or vegetable broth

3 cups milk (I used 2%)

2 large crowns broccoli, cut into florets (about 1 ½ pounds)

12 oz sharp cheddar cheese, freshly grated

Salt & pepper

In a large soup pot, heat 2 tablespoons butter over medium-high heat.  Sauté the carrots and onions for 5 minutes, until they are tender.  

Add the remaining butter and stir until melted.  Add the flour and cook for 2 minutes, stirring constantly.

Slowly whisk in the broth, allowing the mixture to thicken.  Stir in the milk and broccoli.  

Heat until steaming.  Simmer for 20-25 minutes or until the broccoli is tender.

If desired, use a potato masher or spoon to break up the broccoli florets.  Stir in the cheese and season with salt and pepper to taste.

Serves 6-8