Broccoli Cheddar Soup

 in Favorite Recipes by

Provided by Liz Snead for the April 2022 issue of BurlesonNOW Magazine.

  • 3 Tbsp. butter
  • 1/4 onion, diced 
  • 1 carrot, sliced 
  • 1 celery stalk, sliced
  • 2 1/2 tsp. chicken bouillon
  • 2 1/2 cups water
  • 2-3 cups frozen broccoli florets 
  • Dash of heavy cream
  • 1 1/2 cups sharp cheddar
  • 1 1/2 cups Parmesan
  • 1 1/2 cups American cheese
  • Salt, to taste
  • Pepper, to taste
  1. Combine the butter, onion and the next 5 ingredients in a large pot; simmer on medium–low for at least 30 minutes until the broccoli fallsapart and other vegetables are tender.
  2. Add the heavy cream, cheeses, salt and pepper. Cook on low until the cheese is melted. Add more cheese if the texture is too thin. 
  3. Serve alone, in a bread bowl or with a side of bread.