DifficultyBeginner

This Cheddar Broccoli Soup recipe will warm your soul.

Yields8 Servings
Prep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins
Bone Suckin' Broccoli Cheddar Soup
1

In a small pot, sauté an onion in 2 Tbsp. of butter and set aside. In a large pot, melt 1/2 cup of butter. Whisk flour and Bone Suckin’® Chicken Seasoning & Rub into butter over medium heat for 5 minutes. Pour the half and half into the mixture and stir vigorously, blending the half and half, Bone Suckin’® Chicken Seasoning & Rub, flour and butter.

2

Add the chicken stock, stir and let simmer over low heat for 20 minutes. Add the broccoli, carrots and onions and continue cooking over low heat for 25 minutes.

3

Carefully puree soup in a blender, in batches. (Only fill the blender up half way with hot soup and cover the lid with a towel to protect hands.) This is optional; however it makes for a creamier soup to puree at least half of the soup.

4

Keep heating the soup on a low heat and add cheese. Cook for an additional 20 minutes and stir often to prevent scorching. Another option is to, at this point, heat the soup in a double boiler to prevent any scorching. This soup freezes beautifully. Serve warm. Recipe serves 8 to 10. Enjoy!

*Note: To prepare vegetarian, substitute vegetable stock for chicken stock.

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Ingredients

Directions

1

In a small pot, sauté an onion in 2 Tbsp. of butter and set aside. In a large pot, melt 1/2 cup of butter. Whisk flour and Bone Suckin’® Chicken Seasoning & Rub into butter over medium heat for 5 minutes. Pour the half and half into the mixture and stir vigorously, blending the half and half, Bone Suckin’® Chicken Seasoning & Rub, flour and butter.

2

Add the chicken stock, stir and let simmer over low heat for 20 minutes. Add the broccoli, carrots and onions and continue cooking over low heat for 25 minutes.

3

Carefully puree soup in a blender, in batches. (Only fill the blender up half way with hot soup and cover the lid with a towel to protect hands.) This is optional; however it makes for a creamier soup to puree at least half of the soup.

4

Keep heating the soup on a low heat and add cheese. Cook for an additional 20 minutes and stir often to prevent scorching. Another option is to, at this point, heat the soup in a double boiler to prevent any scorching. This soup freezes beautifully. Serve warm. Recipe serves 8 to 10. Enjoy!

*Note: To prepare vegetarian, substitute vegetable stock for chicken stock.

Bone Suckin’ Cheddar Broccoli Soup