Broccoli Cheddar Soup featuring 3 Year Reserve Hand-Selected Cheddar

You could say that broccoli cheddar soup is soup-er simple, because making it homemade is easier than you think! Our 3 Year Reserve is a perfectly melty base for fresh broccoli florets, making for a cozy and satisfying vegetarian meal.

makes 2 large or 4 small servings 

What You’ll Need: 

• 2 c broccoli florets, cooked
• 1 c 3 Year Reserve Cheddar, shredded
• 2 T butter
• 2 T flour
• Salt & pepper
• 1/2 t dry mustard
• 2 c milk 
• 3/4 to 1 c chicken broth, depending upon desired thickness

Directions: 

• Cut the broccoli florets into bite-sized pieces.  Microwave on high for 2 – 3 minutes until broccoli is tender but not mushy.
• Meanwhile, shred the cheese and set it aside.
• Melt butter in a saucepan over medium heat.
• Add the flour, salt, pepper, and dry mustard to the melted butter, stirring to form a roux.  Heat the mixture for 3 minutes until the flour is cooked and the spices begin to release their flavor. Stir often. 
• Add the milk and chicken broth to the mixture, whisking gently until the soup begins to boil and thicken.
• Remove the pan from the heat and add the shredded Cheddar, whisking gently until the cheese is melted and fully incorporated.  
• Return the sauce pan to medium heat.  Add the broccoli. Reheat the soup gently until the broccoli is thoroughly warmed.
• Serve immediately.