Soups
Broccoli Cheddar Soup
Makes 4 to 6 servings
Broccoli Cheddar Soup
Makes 4 to 6 servings
Serve this soup at your next big game day. Bonus points if you serve it in bread bowls!
Ingredients
- 4 tablespoons unsalted butter
- 1 large onion, cut into ½-inch pieces
- 3 garlic cloves, roughly chopped
- 2 teaspoons kosher salt, more as needed
- 1 teaspoon freshly ground black pepper
- ¼ cup unbleached, all-purpose flour
- 2 cups whole milk
- 5 cups low-sodium chicken stock
- 1½ pounds broccoli florets
- 8 ounces sharp Cheddar, shredded
- ½ cup whole milk Greek yogurt
Preparation
- Set the Multicooker to Brown/Sauté at 350°F and add the butter to the cooking pot. Once hot, add the onion, garlic, and ½ teaspoon each of the salt and pepper. Sauté until soft, about 8 to 10 minutes, stirring occasionally.
- Add the flour and continue to cook while occasionally stirring, for about 2 minutes. Continue stiring and slowly pour the milk into the mixture. Bring to a simmer and continue to stir until the mixture thickens. Once thick, slowly stir the chicken stock into the mixture.
- Stir in the broccoli stems. Cover and switch to Slow Cook on Low for 2 hours.
- Once the time expires and the unit switches to Keep Warm, add the cheese. Stir until melted and well incorporated. Stir in the yogurt and season with the remaining pepper and salt, adding more to taste. Serve warm.
