This is a great broccoli cheddar soup with some extras thrown in.
Olive Oil
1 C shredded zucchini
2 medium carrots, peeled and shredded
4 oz. mushrooms, quartered
2 T minced onion
1 C broccoli florets
4 garlic cloves, minced
3 1/2 C organic chicken broth (or organic veggie broth)
3 T white whole wheat flour
1 1/2 C milk
1 1/4 C extra sharp cheddar cheese (not pre-shredded, buy a block of cheddar and shred it yourself so that the soup is not lumpy)
pepper, to taste
Saute the zucchini, carrots, mushrooms, onion and broccoli together in olive oil at the bottom of a large pot.
Season the veggies with pepper.
Add in the organic chicken (or veggie) broth; simmer covered for 20 minutes, or until veggies are tender.
Combine 3 T white whole wheat flour with 1 1/2 C milk. Whisk together until well combined. Set aside.
Shred extra sharp cheddar cheese, until you have 1 1/4 C; set aside.
When the veggies in the soup are tender, give your milk flour mixture a thorough stir. Then, while stirring the soup, add the milk mixture into the soup.
Stir while heating to a slow boil to thicken up the soup. Once thick, remove from the heat.
Stir in the cheese, slowly, allowing the heat from the soup to melt the cheese. Using freshly grated cheese will prevent clumping. Pre-shredded cheese contains a starch coating to prevent clumping of the cheese while still in the bag, and that same coating makes for clumpy cheese in your soup!
2 medium carrots, peeled and shredded
4 oz. mushrooms, quartered
2 T minced onion
1 C broccoli florets
4 garlic cloves, minced
3 1/2 C organic chicken broth (or organic veggie broth)
3 T white whole wheat flour
1 1/2 C milk
1 1/4 C extra sharp cheddar cheese (not pre-shredded, buy a block of cheddar and shred it yourself so that the soup is not lumpy)
pepper, to taste
Saute the zucchini, carrots, mushrooms, onion and broccoli together in olive oil at the bottom of a large pot.
Season the veggies with pepper.
Add in the organic chicken (or veggie) broth; simmer covered for 20 minutes, or until veggies are tender.
Combine 3 T white whole wheat flour with 1 1/2 C milk. Whisk together until well combined. Set aside.
Shred extra sharp cheddar cheese, until you have 1 1/4 C; set aside.
When the veggies in the soup are tender, give your milk flour mixture a thorough stir. Then, while stirring the soup, add the milk mixture into the soup.
Stir while heating to a slow boil to thicken up the soup. Once thick, remove from the heat.
Stir in the cheese, slowly, allowing the heat from the soup to melt the cheese. Using freshly grated cheese will prevent clumping. Pre-shredded cheese contains a starch coating to prevent clumping of the cheese while still in the bag, and that same coating makes for clumpy cheese in your soup!
I served this with mini baguettes.
1 comments that made my day!:
This sounds so yummy. I made my grocery list this morning and thought I want to make cheddar broccoli soup. I will be trying this recipe instead!! YUM!! Thanks for sharing!
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