When I want to live dangerously, I pay the extra $3 for a cup of broccoli cheese soup to go with my sandwich or salad. (It’s the little things, right?)
Unfortunately, my reckless behavior is rarely rewarded with a decent product. The soup is either too gloppy, too runny, too salty or too bland. (And usually unnaturally yellow.)
Have you found this to be true, as well? The only hope us soup lovers have is to MAKE IT OURSELVES!
Gere is my recipe for a perfectly velvety/cheesy/tastebud-pleasing/normal-colored bowl of goodness.
Broccoli Cheddar Soup
In a 3-quart pot, melt 2 Tablespoons of unsalted butter over medium-high heat.
Add 1 Tablespoon of olive oil and one small, chopped onion (about a cup).
Saute the onions for a couple minutes and then add the following:
- 1/4 teaspoon white pepper (black is fine, but white is supah-dupah fine)
- 1/2 teaspoon Herbs de Provence (you could also use thyme, but nothing beats the aroma of H.d.P.)
- A pinch of nutmeg (I prefer freshly grated)
- 1/8-1/4 teaspoon cayenne pepper (for just the right kick)
Stir the onions till coated with the spices, then add 1/2 teaspoon of salt and 1 large grated clove of garlic.
Sprinkle 3 tablespoons of all-purpose flour over the onions, stir and cook for another couple minutes, enjoying the heavenly aroma of butter, onions and herbs. Sigh!
Slowly stir in 3 cups of low-sodium chicken broth until smooth.
Bring to a boil, reduce the heat to low and simmer for 5 minutes.
Chop up one small head of broccoli (2 cups) and add it to the pot. Cover the pot and simmer for 10 minutes or until the broccoli stems are tender.
Cook’s Note: You could also use frozen broccoli. Just thaw it before adding.
Puree with either a standing or immersion blender.
Stir in 1/2 cup of half and half and cook for one minute.
Turn off heat, and add one and a half cups of grated sharp cheddar.
Cook’s Note: For the best texture, I prefer to grate my own cheese. The pre-shredded stuff is coated in a powdery preservative.
Stir until smooth, add salt to taste and serve soup hot.
Live dangerously today, my friends!
P.S. Test-driving the new camera Mr. Smith got me for Christmas. Whaddya think?
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 1/4 teaspoon white pepper
- 1/2 teaspoon Herbs de Provence
- Pinch of fresh nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, plus more to taste
- 1 large garlic clove, grated
- 3 Tablespoons flour
- 3 cups low-sodium chicken broth
- 2 cups fresh broccoli, chopped (about 1 small head)
- 1/2 cup half and half
- 1-1/2 cup grated sharp cheddar
- Melt butter in a 3-quart pot over medium-high heat. Add olive oil and onion. Saute for a couple minutes. Then add all the spices and garlic, stir and cook another minute.
- Sprinkle the flour over the onions, stir well and cook for a couple minutes, stirring occasionally. Slowly stir in broth and bring to a boil. Reduce heat to low and simmer 5 minutes or until thickened. Add the broccoli, cover and cook for 10 minutes until broccoli is tender, stirring occasionally.
- Puree soup with an immersion blender or in a blender. Stir in half and half and cook one minute.
- Turn off the heat, stir in the cheese until melted and fully incorporated. Serve hot.
Can’t get enough soup? Here are more 3 great recipes from my fellow bloggy pals:
by Simply Domestic
by A Bright and Beautiful Life
by Red Cottage Chronicles
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