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Cheddar Broccoli Soup

Cheddar Broccoli Soup

Ingredients:

  • 4 cups broccoli florets (fresh or frozen)
  • 1 cup smoked ham, cut into small chunks
  • 1 cup shredded carrots
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • Salt, to taste
  • Pepper, to taste
  • Dash’s garlic and herb seasoning, to taste

Instructions:

  1. Cook the Ham and Vegetables: In a large pot, add the diced smoked ham and cook over medium heat until slightly browned (about 3-4 minutes). Add the onions and garlic, cooking until softened and fragrant (about 2-3 minutes). Add the shredded carrots and cook for another 2 minutes.

  2. Make the Roux: Sprinkle the flour over the ham and vegetables, stirring well to coat everything. Cook for about 2 minutes, stirring constantly, to get rid of the raw flour taste.

  3. Add the Broth: Slowly pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for 8-10 minutes, or until the broccoli is tender.

  4. Add the Broccoli: Stir in the broccoli florets and continue to simmer for an additional 5 minutes.

  5. Blend (Optional): If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. Alternatively, leave the soup chunky for a heartier texture.

  6. Add the Cream and Cheese: Lower the heat to medium-low. Pour in the heavy cream and stir until combined. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the soup is creamy.

  7. Season: Taste the soup and season with salt, pepper, and Dash’s garlic and herb seasoning as needed.

  8. Serve: Ladle the soup into bowls and garnish with extra shredded cheese, if desired. Serve hot with your favorite bread or crackers.

 

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