Bone Suckin’ Cheddar Broccoli Soup

  • Yield: 8
  • Servings: 8
  • Prep Time: 30m
  • Cook Time: 1:10 h
  • Ready In: 1:40 h
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  • Bone Suckin’® Chicken Seasoning & Rub, 2 Tbsp
  • Butter and 2 Tbsp., 1/2 cup
  • Onion, 1
  • Flour, 1/2 cup
  • Half and Half, 4 cups
  • Chicken Stock, 4 cups
  • Broccoli, 1 lbs
  • Carrots, 2 cups
  • Cheddar Cheese, 16 oz
  • Sea Salt and Pepper


Step 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.

Step 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.

Step 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.

Step 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.

Featured in this Recipe

Bone Suckin' Chicken Rub

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