I started making this broccoli cheddar soup a few years ago after tasting it at a sub restaurant and loving it. Plus making my own was cheaper, and I could eat more than a tiny cardboard bowl if I wanted to! This time, I found it a bit on the bland side, but I used marble cheese that was in the fridge. I’d recommend using a sharp Cheddar for more flavor (or adding more salt and pepper to taste). Also – I have frozen and re-heated it quite well.

Broccoli Cheddar Soup

½ cup flour
4 cups milk
4 cups chicken broth
2 T butter
½ large onion chopped (or 1 small onion)
4 garlic cloves, crushed
½ cup butter
2 cups carrots, peeled and grated
1 bunch broccoli
½ t salt
1t black pepper
¼ t nutmeg
1 cup Cheddar cheese, grated

Chop onion and sauté in some butter until golden. Stir in garlic and cook for 3 more minutes. Set aside while you make a roux! Melt ½ cup of butter over medium heat in a large saucepan. Stir in ½ cup flour slowly, stirring constantly with a whisk for 3 minutes. Add the milk, and then the chicken broth, slowly, whisking the whole time.

Cover the pot and let it simmer for 20 minutes. Chop up your broccoli and carrots.
Then add the broccoli, carrots, and onions to the soup. Cover again and cook over low heat until the veggies are tender, about 25 minutes.

If you don’t want a chunky soup, pour into the blender and blend batches of the soup. I like to blend half of it, so I get some smoothness and some chunkiness too. After you do this, return to the pot and stir in the grated cheese until blended. Add salt, pepper, and nutmeg.

Makes 6 (big) to 8 (smaller) servings.

I love soup in the fall as it gets crisp and chilly outside. What are your favourite fall meals and soups?