Le Food Snob

20140209-204205.jpgA few weeks ago I was on this broccoli-roasting kick wherein I was roasting broccoli every night for dinner. This was in effort to sneak more vegetables into my life. More recently I’ve been on a smoothie-for-dinner kick. I like the smoothie a lot better than making roasted broccoli for dinner for two reasons: 1) you can throw together a smoothie in less than 5 minutes when roasting broccoli can take up to an hour 2) I can a few servings of fruits and vegetable into a smoothie.

And so in the midst of cleaning out my fridge this weekend, I found three heads of broccoli I just knew would take me forever to get around to roasting. I decided instead to make a broccoli based soup, perfect for winter and being stuck inside your house in the middle of a snow/ice storm. I opted to follow Ree Drummond’s recipe as it was about as simple as a soup recipe gets and it was full fat. You gotta love full-fat cream-based soup.

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ingredients.

  • 1 whole yellow onion, Diced
  • 1/2 c. butter
  • 1/3 c. flour
  • 4 c. whole milk
  • 2 c. half-and-half
  • 2 c. heavy whipping cream
  • 3 heads broccoli cut into florets
  • 1 pinch Nutmeg
  • 4 to 6 c. grated cheddar cheese
  •  salt and pepper
  •  chicken or vegetable broth (optional)

directions.

  1. Melt butter in a pot over medium heat, then add the onion. Cook the onions for 3 to 4 minutes, then add the flour. Stir to combine and cook for a minute or two, then pour in the milk, half-and-half. Add nutmeg, salt and pepper. If the broccoli is not completely immersed in water, add 2 cups heavy whipping cream (or additional milk or half-and-half).
  2. Cover and simmer over low for 20 to 30 minutes, or until the broccoli is tender.
  3. Break up the broccoli  with a potato masher, or transfer to a blender and, in two batches, puree completely. If using the blender option, return to the pot and add the cheese allowing to melt. Add more salt and/or pepper to taste.
  4. Serve immediately in a bread bowl or regular bowl and, if you have any leftover grated cheese (I didn’t!), serve with a sprinkling of cheese and (if not serving in a bread bowl) some delicious and crusty bread.

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I absolutely love how simple this soups is to make. I also love how thick it turns out. If you don’t like a thick soup, you can thin it out a bit with some chicken or vegetable broth (or stock). I am looking forward to eating this soup for lunch all week long.

Recipe rating: 

2 Replies to “Broccoli Cheddar Soup”

  1. That sure looks like it was good, fattening, and exppensive. I know I would like it, but we are not like you, and can get away with it. I hear you never put on weight.
    Love your Grandma Mo

    Like

    1. Thanks, Grandma! After making and eating homemade donuts and this soup and bread this weekend my pants are definitely feeling tighter! And I need to go on a detox. This soup is worth it though!

      Like

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