Miss Mary · Recipes

Hearty White Cheddar Broccoli Soup

You know how it is, you have a bunch of broccoli that you want to use and you’re killing yourself thinking of ideas to use it.  Just so happens I had a whole bunch of left overs that conveniently fit into the idea of soup for a peaceful autumn day.

Hearty White Cheddar Broccoli Soup

  • 2 Tablespoons Butter
  • 3 Tablespoons Extra Light Bertolli Olive Oil
  • ½ Vidalia onion, chopped
  • ½ Cup cut up small carrots – or 1 big carrot chopped
  • 2 Cups Broccoli flowerets, separated
  • 2 garlic cloves, minced
  • 4 links of Italian hot sausage, or to your taste
  • 2 cans 14 oz. Swanson fat free chicken broth
  • ½ teaspoon Kosher salt
  • ½ teaspoon White Pepper
  • 2 cubes of chicken bouillon

In a dutch oven melt the butter with the Olive oil.  Add the garlic and stir for 1 minute.  Add the onion, carrots, and broccoli.  Cook till veggies are tender.  Add the sausage, chicken broth, salt, white pepper and bouillon.

While that simmers, make the cheese sauce.   When that’s complete add to the veggie base.  Stir till all is incorporated and heated through, about 15 minutes.

Ready to serve.  Enjoy!

Cheese Sauce

  •  4 Tablespoons butter
  • 4 Tablespoons flour – one of these days I’ll use corn starch
  • 2 cups of skim milk
  • ½ teaspoon Kosher salt
  • ½ teaspoon White pepper
  • ½ teaspoon Paprika
  • 1/3 brick of Tillamook White Cheddar Cheese, grated (makes about 2 ½ cups)

Melt the butter in a medium sauce pan.   Whisk in the flour.  Add the milk, salt, pepper, and paprika.  Use the whisk and stir till slightly thickened.  Add the grated cheese.  Incorporate till smooth and all the cheese has melted.

Add to the soup base.

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