Broccoli Cheddar Soup

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 cups broccoli florets, cooked

• 1 cup 3 Year Reserve Cheddar, shredded

• 2 tablespoons butter

• 2 tablespoons flour

• Salt & pepper

• 1/2 teaspoon dry mustard

• 2 cups milk

• 3/4 to 1 cup chicken broth, depending upon desired thickness

Directions: 

1. Cut the broccoli florets into bite-sized pieces. Microwave on high for 2 – 3 minutes until broccoli is tender but not mushy.

2. Meanwhile, shred the cheese and set it aside.

3. Melt butter in a saucepan over medium heat.

4. 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.

5. Add the milk and chicken broth to the mixture, whisking gently until the soup begins to boil and thicken.

6. Remove the pan from the heat and add the shredded Cheddar, whisking gently until the cheese is melted and fully incorporated.

7. Return the sauce pan to medium heat. Add the broccoli. Reheat the soup gently until the broccoli is thoroughly warmed.

8. Serve immediately.