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.