Chip Mom’s Kitchen #34: Broccoli Cheddar Soup

- Posted December 14th, 2016 by

Winter is coming, my dears! And with winter comes the best excuse for comfort food that nature can provide: COLD! Here is a classic favorite that it sure to warm your tummy on chilly winter nights!

Broccoli Cheddar Soup


Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

As long as you are willing to work a spatula, you’re good to go on this recipe!

Quest Items:

3 – 4 CUPS Broccoli Florettes
An Onion, DICED
4 TBSP Butter
5 TBSP Flour
3 CUPS Milk
3 CUPS Chicken Stock
1 TBSP Minced Garlic
1 TBSP Italian Seasoning
2 OZ Cream Cheese
2 CUPS Shredded Sharp Cheddar
Salt & Pepper to TASTE

Musical Accompaniment:

Illustrated Guide:

Gather the goodness, kiddos, its time to make delicious happen!

Wait… I feel like there’s something missing here… WHO STOLE MY CHEDDAR??

Look!  It’s Cheddar Delivery Boy and Chiptune Artist Extraordinaire Neil Williams aka Brick BRKer!  THANK GOODNESS HE CAME!… to pick up his merch bundle and kindly bring me the cheese I forgot to buy at the store.

That’s better!  Now it’s time for…

Choppin’ Broccoli!  And also your onion.  Best to be prepared with your veg up front.

To make a rue, melt your butter over medium low heat and then add your flour a tablespoon at a time, whisking to incorporate completely with each addition.  Plunking it all in at once or not whisking it in all the way makes for a lumpy rue and a flour-y soup.  Another trick is to cook the rue til golden brown, which also decreases the flour flavor.

Add your milk just as gradually.  There is a weird piece of chemistry that happens where, when you first add the liquid to your rue, it will actually get thicker before it gets thinner.  Make sure to fully incorporate your liquid after each addition just like you did the flour in the last step!

All veggies report to the cooking pot!  Garlic, onion, broccoli, seasonings: it all goes in!  Also, add your chicken broth and set the whole thing to simmer.

This is where you need to keep a watchful eye on things or you will end up with scorched soup! Any soup with milk will burn on the bottom if the temperature is not watched and the soup is not stirred regularly (I’ve ruined this soup before by getting distracted).

Shred your Ched!  Don’t forget to stir the pot!  When the veggies are soft, add the cheese and stir until your soup is creamy and delicious!

[…]

This is where I would usually put the final picture of the completed meal, but I ate it.  The soup, not the picture.  We may or may not have finished the entire pot between the three of us before I remembered my photography assignment.

I blame Neil.

But remember, Chip Mom luvs ya!

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