Creamy Broccoli Cheddar Soup

  • 1 large onion; diced
  • 1 tbsp. vegetable oil
  • 4 cloves fresh garlic; minced
  • 2 tsp. oregano
  • 2  heads of broccoli; cut into florets with peeled and diced stem
  • 2 large potatoes; diced
  • 2  quarts homemade stock (vegetable or chicken)
  • 2 tbsp. butter
  • 1/3 cup all purpose flour
  • 1 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 3 cups cheddar cheese; shredded
  • 1 ½ cups half and half

*double amount if using fresh herbs*

In a large stock pot, sauté onions in vegetable oil until tender, but do not brown. Once onions are translucent add herbs and garlic and cook until fragrant, stirring often. Add potatoes and broccoli and cover with stock. Bring soup to a boil then reduce to simmer. Cook until broccoli and potatoes are tender. Meanwhile, in a small saucepan, make a roux with butter and flour by first adding butter to a warm pan. Once butter starts to foam, add flour and mix until it resembles a paste. Cook roux until it turns a sandy texture, but do not brown. Set aside to cool. Season soup with salt and pepper. Whisk in a small amount of soup broth into the roux pan to eliminate any lumps. Return roux mixture to the soup pot. Add cheddar and half and half. Bring soup back up to a simmer, making sure to stir often. Puree about 2/3 of the soup using an immersion or regular blender, and then return it to the pot. Taste soup and adjust seasoning if needed.