Is it cold where you are? I am so sorry if it is, but it ain’t in Texas, woohoo! It is gorgeous today and I am loving it! I have the doors open, the music playing and I am in the kitchen. Even though it is sunny and 65 degrees I am still wanting soup because it is December and that is what you are supposed make, right? Well, luckily when I asked my son what he wanted for dinner and he said Broccoli Cheese Soup. Which works out great because I happen to have cream, broccoli and cheese left over from the holiday, so here it is…
If you like Panera’s Broccoli Cheese Soup then you will love this! I put a lot of broccoli in this recipe because A) I like broccoli and B) it is Broccoli Cheese Soup. Oh and I put a lot of cheese in this recipe also, because the name says you have to, duh. A note about cheese for soups- grate your own off the big block. Don’t use the pre-shredded kind in the bag. They put anti-caking agents on it so it doesn’t clump together in the bag and that is great, but it does not melt as well. Now, as I give you this tip I did not follow this rule this time. I did not have a block of cheddar and I had two bags leftover from Thanksgiving so I used that (you can see in the pictures the light dusting of white on the cheese-that is the anti-caking agent) and it turned out great, but it will be creamier and silkier if you grate it yourself. Do as I say not as I do:)
This is not in anyway healthy or good for you, but it is SO GOOD! I will serve a big bowl of this creamy soup with a warm baguette and maybe a side salad if I feel we need some veggies.
Please send me your thoughts and questions!
Broccoli Cheese Soup
Easy Broccoli Cheese Soup that is ready in about 30 minutes! It is hearty, cheesy, creamy and perfect on a cold winter night.
- 4 Tablespoons butter
- 1 small onion, chopped
- 1/4 cup flour
- 2 cups chicken stock or broth
- 2 cups half and half
- 2 garlic cloves, minced
- 3 cups broccoli florets, cut into bite sized pieces (you can use the stalk as well)
- 2 large carrots, cut into thin rounds
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 2 cups grated cheddar cheese
In a large pot or Dutch oven, melt butter. Add onions and saute until translucent, about 3 minutes.
Sprinkle onion/butter mixture with flour and whisk until a paste forms, about 3 minutes. You are making a roux!
Slowly add the chicken stock to the roux. Whisking constantly.
Slowly add the cream. Whisking constantly until the mixture becomes smooth, about 3 minutes.
Add garlic and allow mixture to simmer for about 10 minutes on low heat. Stirring every now and then.
Add the broccoli, carrots, salt, pepper, dry mustard and cayenne pepper.
Allow soup to simmer for about 15 minutes or until the vegetables are tender and the soup has thickened up.
While the soup simmers, grate the cheese.
After about 15 minutes of simmering add the cheese to the soup (reserving some for garnish). Stir until the cheese is incorporated.
Serve warm with extra cheese and warm bread.