A 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.
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.
- 1 whole yellow onion, Diced
- ½ c. butter
- ⅓ 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)
- 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).
- Cover and simmer over low for 20 to 30 minutes, or until the broccoli is tender.
- 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.
- 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.