Broccoli Cheese Soup
Haven't tried this yet.
Prep Time: 20 minutes | Total Time: 50 minutes |
Cook Time: 30 minutes | Yield: 4 |
Ingredients
2 cups broccoli florets
2 cups chicken broth
1/2 cup of sharp cheddar cheese, plus extra for topping [freshly grated]
1 heaping cup of regular gouda cheese [freshly grated]
1 cup fresh carrots
2 small white onion
2 large cloves of garlic
1 cup half and half
3 Tbsp all purpose flour
3 Tbsp butter
1 bay leaf
1/4 tsp garlic powder
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt
dash of ground black pepper, to taste
Method
- Dice the onions, mince the garlic and shred the carrot.
- For the broccoli :
- Chop 2/3 of it into tiny florets and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.
- Place chicken broth, broccoli, onion, garlic, carrots, and bay leaf to a pot and cook over medium-high heat 8-10 minutes or until mixture comes to a boil.
- Cook 4-6 minutes more or until broccoli is tender.
- Once the broth is done, start your roux:
- In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly.
- Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
- Remove from heat and pour in the broth-veggie mixture and slowly stir in 1 cup of room temperature half and half.
- Place on very low heat, uncovered.
- Remove bay leaves from the pot and season with the above herbs and spices.
- Add the cheddar and gouda cheese a handful at a time, stirring to melt the cheese after each addition.
- Serve immediately in bowls or bread bowls.
- Steam reserved broccoli in your microwave.
- Garnish the soup with the reserved broccoli florets and a little extra grated cheddar.