Broccoli Cheddar Soup

I am a huge fan of soup, especially in the winter, and I have become really into making my recipes into vegetarian and sometimes vegan options. My close friend, Becki, has been a vegetarian for years now, and I am hoping to share all the yumminess with her.

What you'll need

2 Tablespoons of butter

2 heaping tablespoons all purpose flour

2 cups half and half cream

2 cups vegetable broth

2 bunches of broccoli, use the crowns, chopped

shredded carrots

1 medium onion

seasoned salt

pepper (I use white pepper)

garlic powder (optional)

1 bag of sharp shredded cheddar

a quality block of extra sharp cheddar

nutritional yeast (optional)

In a large stock pot, begin melting your butter on low while you chop your onion.

When your onion is chopped, toss it into the melted butter. Sprinkle about 1 teaspoon seasoned salt over the onions. Turn your heat up to about medium and sautee the onions until soft and translucent. 

While your onion is cooking, go ahead and chop up your broccoli. I tend to not use much of the stalk as a personal preference. I put it in a large bowl until needed that I later use to store the leftover soup.

Once the onion is cooked, stir in the 2 tablespoons of flour until well mixed. Turn your heat to low, and pour in the 2 cups of half and half cream. Stir well to mix in the flour, and add your 2 cups vegetable broth. Then add your broccoli and carrots. I use one handful of carrots, like shown.

Simmer on medium (I start on medium high to get to a simmer then go down to medium) for about 25 minutes or until the broccoli is nice and soft.

While the soup is simmering, cut up the block of cheese. I usually use about a 6-8 ounce block of cheese and additional shredded cheese based on taste. The cheese helps to thicken and for taste, so having extra on hand to help out the expensive cheese is never a bad idea.

Once the broccoli is soft, add 2 teaspoons of white pepper and garlic powder, and 1 teaspoon of seasoned salt. Or to taste. You may like more or less! My husband skips the seasoning salt and adds more pepper.

Next, toss your cheese in. Drop it in by small handfuls, stir until melted in, then add another handful. Add until the soup is thicker and cheesier.

And voila! A nice broccoli cheddar soup. I prefer white cheeses over yellow personal, but if you use a yellow cheese, yours will result in less of a white color.

COMPLETELY OPTIONAL!

I like to add 3 heaping Tablespoons of Nutritional yeast when I add the salt and pepper. It helps me get vitamins, adds a good flavor, and helps the texture. You can find nutritional yeast here:
KAL - Yeast Flakes, 22 oz flakes