Broccoli Cheddar Soup

Ingredients

• 3 tbsp unsalted butter
• 1 yellow onion (medium, chopped)
• 2 stalks celery (chopped)
• 0.25 cup organic all-purpose flour
• 4 cups chicken bone broth (Kettle & Fire brand specified in the source)
• 3 cups broccoli (finely chopped)
• 1 carrot (grated)
• 2 cups whole milk (grass-fed)
• 3 cups cheddar cheese (shredded; the source recommends shredding it yourself)
• 6 lasagna sleeves (crushed; optional)
• salt and black pepper (to taste)

Steps

1. 1

   Melt the unsalted butter in a large pot over medium heat.

2. 2

   Add the chopped onion and celery. Cook until the vegetables are soft, about 5 minutes.

3. 3

   Stir in the flour and cook for 1 minute.

4. 4

   Slowly pour in the chicken bone broth, stirring continuously as you add it. Season with salt and black pepper to taste.

5. 5

   Stir in the chopped broccoli and grated carrot.

6. 6

   Bring the soup to a boil, then reduce the heat to low and simmer until the vegetables are tender, about 8 minutes.

7. 7

   Slowly add the whole milk and bring the soup back to a simmer.

8. 8

   Stir in the shredded cheddar cheese until incorporated.

9. 9

   If using the optional crushed lasagna noodles, add them and continue cooking until the noodles are tender.

10. 10

    If omitting the noodles, serve the soup as classic broccoli cheddar soup.

Notes

The source describes the lasagna noodles as optional but does not specify an exact cooking time for them. It also contains the apparent typo “Store in flour”; this was interpreted as “Stir in flour” based on the surrounding instructions.

Nutrition per serving

• soup
• main
• American
• vegetarian-option
• comfort-food
• one-pot
• cheesy
• family-friendly