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. 

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