Broccoli Cabot Cheddar Soup Sometimes on cold winter days, you just want a hearty, rich bowl of soup to warm you up and put a smile on your face. Look no further than the broccoli Cabot cheddar soup, which makes a quick and easy meal that is sure to hit the spot. Our recipe is cheesy and delicious yet loaded with fresh broccoli. If you're looking for a meatless soup that is still hearty enough to make a great meal, this broccoli cheddar soup recipe is a must-try! Be sure to leave us a review with your thoughts on the recipe and any tips or ideas on how to give the dish a personalized twist!
2 tablespoons Cabot Salted Butter
2 cups peeled and diced boiling potatoes (about 2 medium)
1/2 cup chopped onion
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 (14 1/2-ounce) can chicken broth (about 2 cups)
2 cups milk
3 cups broccoli (chopped florets and thinly sliced stems)
8 ounces Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, grated (about 2 cups)
Pinch of lemon zest
Salt and ground black pepper to taste
1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
2. Add flour and cook, stirring, for 2 minutes longer.
3. Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
4. Remove from heat and stir in cheese. Add lemon zest and season with salt and pepper.