Broccoli Cheddar Soup
Servings: 6
Ingredients
- 2 tbsp Butter
- 1 Onion (finely chopped)
- 1 carrot (julienned or chopped)
- 3 clove garlic (crushed)
- 1/4 cup einkorn flour
- 32 oz chicken broth
- 1 1/2 cup organic whipping cream
- 3 cup organic frozen broccoli
- 8 oz cheddar cheese (shredded from a block)
- 1 tsp pink Himalayan salt
- 1/4 tsp paprika
- 1 tsp onion powder
Instructions
- Place a Dutch oven or large pot on the stovetop over medium heat.
- Add in the 2 tbsp Butter, 1 Onion chopped and 1 carrot chopped. Cook until browned. About 5-10 minutes. Add in the 3 clove garlic crushed and stir for 1 minute.
- Add in the 1/4 cup einkorn flour and stir to coat. Continue stirring about 1 minute.
- Pour in the 32 oz chicken broth and 1 1/2 cup organic whipping cream. Bring to a soft boil.
- Add in the 3 cup organic frozen broccoli, 1 tsp pink Himalayan salt, 1/4 tsp paprika and 1 tsp onion powder and simmer about 20 minutes until the broccoli is soft.
- Use an immersion blender and puree leaving just slight chunky. Let simmer another 10 minutes.
- Turn the burner off and add 8 oz cheddar cheese. Stir until melted all the way through.
Notes
- This recipe can also be done in the slow cooker. Add all of the ingredients to a slow cooker and cook for 8 hours on low or 4 hours on high.
- If you have an all in one cooker, saute the onion, carrot, garlic. Add everything else and simmer all day for 8 hours or 4 hours on high.
- Let the soup cool to room temperature. Pour the soup into a large ball jar (can be split into multiple) Be sure to leave a few inches of air at the top for expansion. Seal the Jar with a lid.
Thaw Instructions
- Place the ball jar in the refrigerator the night before you will use. To reheat place in a sauce pan once thawed over low/medium until simmering.