What to Serve with Broccoli Cheddar Soup:
We love to serve this delectable soup inside sourdough bread bowls, but you can also enjoy it in a regular soup bowl along with Dinner Rolls or a slice of French Bread. Consider adding a fresh side salad to complete the perfect lunch.
- Before you begin cooking, ensure all your ingredients are prepped. In a dutch oven or a medium soup pot, melt 2 tablespoons of butter. Add the onions and carrots, and sauté until the onions become soft (approximately 5 minutes).
- Add 4 cups of chicken broth, 1 teaspoon of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of thyme. Bring it to a boil, then add the broccoli and reduce to a simmer, partially covering the pot. Cook until the broccoli is softened (approximately 10-12 minutes, depending on the thickness of the broccoli).
- Use a strainer to remove 2 cups of vegetables and set them aside. Blend the remaining soup in the pot with an immersion blender or puree it in batches using a regular blender. Blend until you achieve a smooth texture or your desired consistency.
- In a separate small bowl, combine 1/2 cup of cream with 3 tablespoons of flour and whisk vigorously until the mixture is smooth and free of lumps. Add 1 teaspoon of dijon and blend the mixture until it becomes thick, similar to frosting. Bring the blended soup back to a boil and whisk in the cream-flour mixture, continuing to whisk for 3 to 4 minutes until it becomes smooth and thickened.
- Remove the soup from the heat. Stir in the cheeses, then add the reserved cooked vegetables. Season with salt to taste and serve immediately. If desired, garnish with more cheddar.
