Broccoli and Cheese Soup
- 4 tablespoons butter, at room temperature
- 1 1/2 pounds fresh broccoli, chopped
- 1 large onion, diced
- 1 carrot, chopped
- Salt & freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1/2 cup cream
- Top with some Shredded Sharp Cheddar Cheese(optional)
Putting it together
Simply melt the butter in a heavy pot over medium-high heat. Add the broccoli, onion, carrot, salt/pepper and saute until the onions are translucent (about 5 minutes). Add the flour and cook for another minute or so until the flour roux is a nice blonde color. Add the stock and bring to a boil.
Simmer the soup uncovered for about 15 minutes or until the broccoli is tender. Add the cream and puree the soup with an immersion blender (if you don’t have an immersion blender then use a potato masher). The soup will be smoother with the immersion blender BTW. You can also use a stand blender but be very careful because the soup will be hot and could blow the top off of the blender if you blend too much at one time. Do it in batches and keep your hand (use a towel also) over the top of the blender to keep the top from blowing off. 🙂
Add and additional salt/pepper to taste. If you want the soup to be spicy you can add any type of hot pepper or jalapeno to the soup when you add the broccoli or just dice up some jalapeno and sprinkle it on top of the soup when serving. I recommend adding some sharp cheddar cheese to the bowl just to bind the soup a little more if it seems a little loose. I have found that the onions add a little bit of extra moisture so you may want to only use 3 1/2 cups of broth at first and add more after you blend it if it seems loose.
Other toppings include croutons, diced green onions or diced red peppers.
I don’t have a picture of this soup because I always forget to take pictures when I’m cooking or baking stuff. If I remember to take some pictures later I will add them to this recipe. Enjoy