Creamy Broccoli Cheddar Soup

6 tablespoon butter
1 small onion, chopped
1/3 cup flour
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
dash ground thyme
1 (13 3/4) ounce can chicken broth
1 cup milk
3 cups bite-size broccoli florets
1 cup whipping cream (heavy cream)
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce (optional)
1 cup shredded sharp white or yellow cheddar Cheese
1/2 cup shredded Havarti Cheese
1/2 cup shredded Swiss Cheese
4 sourdough round bread loaves

Melt butter in 3-quart saucepan or Dutch Oven over low heat. Add onion, cook until tender, about 5 min. Whisk in flour, cook until golden, 3-4 min, then gradually whisk in milk until smooth. Add broth, dash of ground thyme bay leaf, nutmeg and garlic powder. Season with salt and pepper. Bring to simmer and cook, stirring constantly, until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce if using. Add cheeses; stir until melted.

Prepare bread bowls: Using knife, cut circle into top of each loaf, leaving 1-inch border around. Remove bread top, hollow out the middle with a fork or your fingers, leaving thick bread shell. Ladle soup into bowls. Sprinkle cheese on top for garnish.
Source: world-recipes 

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