Broccoli Cheddar Orzo Soup

Well, I obviously have a busy life and haven't spent any time posting here in more than a year. That doesn't mean I'm not baking and cooking, but gosh, running a bakery, working at a leadership role in a non-profit and being mom and wife take up a lot of time.

We've enjoyed many delicious meals and treats, so I'm going to try to drop a few in here, though most won't have pictures. 

This is a delicious recipe, perhaps even better as leftovers because it becomes almost like a casserole instead of a soup. 

Broccoli Cheddar Orzo Soup

4 Tbsp. butter

1 onion, diced

4 garlic cloves, minced

Salt and pepper

1/4 cup flour

2 cups milk

4 to 5 cups chicken stock

3 cups broccoli florets

1 cup shredded carrot

1 cup dry, uncooked orzo

2 cups freshly grated sharp Cheddar

Sauté the onions and garlic with a pinch of salt and pepper until onions soften, about 5 minutes. Gradually stir in flour and cook 3 to 5 minutes. Slowly stream in the milk while stirring, and then add in the stock. Bring to a boil, and reduce to a simmer. Add broccoli, carrots and orzo. Simmer 10 minutes, uncovered, until vegetables and orzo are tender. Slowly add cheese, stirring until incorporated. Makes 4 large servings.