Broccoli Cheese Soup

Broccoli cheese soup from scratch, was interesting to make. After checking countless web sites for a nice mix of ideas, I found one. Simply Scratch, had by far the best version online. I did add one thing to this to make it my own, 1 tablespoon of SOS Mix after the broth was added.  Wondering what SOS Mix is? Check out this PDF << It’s a cooks wonder =)  I only want to add a few things, Bacon and French Bread. Next time I make it I’ll have both!

broccoli_cheese_soup

(source: Simply Scratch << Go Here for the Photo step-by-step)

INGREDIENTS:
1/4 cup plus 2 tablespoons melted Butter, divided
1 small Yellow Onion, diced
1 medium Carrot, julienned**
1/4 cup flour
2 cups Half-and-Half
2 cups Vegetable Broth, plus more if needed
1 bunch {12 ounces} Fresh Broccoli, cut into florets**
1/8 teaspoon Fresh Nutmeg, or more to taste
8 ounces Good Sharp Cheddar Cheese, freshly grated**
Kosher Salt and Fresh Black Pepper, to taste

DIRECTIONS:
Bring a large pot of salted water to boil. Drop the broccoli florets into the boiling water and cook for 2-3 minutes. Remove the broccoli and place it into a large bowl of ice water. Once cooled, drain the broccoli and set aside.

Sauté the onions and carrots in two tablespoons of butter until soft but still firm. Remove and set aside.

Add the 1/4 cup of melted butter to the pan. Add in the flour, stir constantly for 2-3 minutes.

Slowly pour half-and-half and then the vegetable broth while still whisking. Add in nutmeg and stir. Cover and simmer {over medium-low} for 20 minutes.

Next, reduce heat to low and add in the onions, carrots and broccoli. Add more vegetable broth if you feel the soup is too thick. Stir and cover to simmer for another 20-25 minutes.

Lastly, use a potato masher to break up the broccoli florets to desired size. Add in half of the cheddar cheese. Season generously {to taste} with kosher salt and black pepper.

Serve immediately with additional cheddar cheese.

**
– 3lbs of Broccoli was used for my version ( I left it a bit chunky so you can have bites)
– I already had Kraft cheese in the house, so 2 1/2 cups went into my version
– I cut some time by getting the Carrot pre-cut

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