- Preparation time
- 10 mins
- Cooking time
- 25 mins
- Difficulty
- moderate
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- May 18, 2019
- 1 to taste
- salt and pepper
- 2 cup
- grated sharp cheddar cheese
- 1 tsp
- nutmeg, (optional but brings out the flavor)
- 1 cup
- carrots, julienned (can buy matchstick carrots in produce section)
- 3 cup
- broccoli, chopped into bite size pieces
- 2 cup
- half-and-half cream
- 1 cup
- Plain flour
- 1 large
- chopped onion
- 1/4 cup
- melted butter
I can’t go to Moxies without getting the Broccoli Cheddar Soup. This is the closest recipe I have found and it’s stolen from The Girl Who Ate Everything.
- Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock.
- Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
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