I found this recipe on Vintage Mixer. It's from a local cooking school. I used WHITE Cheddar and fresh broccoli. Amazing.
Amazing, Creamy Broccoli Cheddar Soup
Vintage Mixer from The Viking Cooking School
3 TB unsalted butter, plus 2 TB cold unsalted butter, cut into pieces
1 cup yellow onions, chopped
1/2 teas salt
1/4 teas freshly ground black pepper
Pinch freshly grated nutmeg
1/2 teas minced garlic
1/2 teas each chopped fresh thyme and rosemary leaves (I used dried)
3 TB all-purpose flour
3 cups vegetable or chicken stock or canned, low- sodium chicken broth
1 (16-oz) package frozen broccoli, thawed and separated (I used fresh)
1/2 cup heavy cream
1 1/4 cups shredded White Cheddar Cheese
In a medium pot, melt the 3 TB butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic, thyme and rosemary and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended, about 2 minutes. Slowly add the stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand- held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to light simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 TB cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls.
1 cup yellow onions, chopped
1/2 teas salt
1/4 teas freshly ground black pepper
Pinch freshly grated nutmeg
1/2 teas minced garlic
1/2 teas each chopped fresh thyme and rosemary leaves (I used dried)
3 TB all-purpose flour
3 cups vegetable or chicken stock or canned, low- sodium chicken broth
1 (16-oz) package frozen broccoli, thawed and separated (I used fresh)
1/2 cup heavy cream
1 1/4 cups shredded White Cheddar Cheese
In a medium pot, melt the 3 TB butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic, thyme and rosemary and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended, about 2 minutes. Slowly add the stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
Remove the pot from the heat and puree with a hand- held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)
Add the cream and bring to light simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 TB cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls.
Enjoy!
