Thursday, January 8, 2015

Creamy Broccoli Cheese Soup

It has been really cold around these parts of the Northeast.  Today it is negative 1!  That means lots of bundling up and what is better than a hot bowl of soup to take the cold out?  Last week I made a Brazilian fish stew called moqueca.  Recently I was craving creamy broccoli cheese soup, like the kind you eat out of a bread bowl at panera. :)  Except I like my broccoli in big pieces for a chunky feel, not puree.  If you prefer a smoother soup, you can puree it in a blender. :)

  • 1 tablespoon melted butter
  • ½ medium chopped onion
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups half-and-half cream
  • 2 cups milk
  • ½ lb fresh broccoli (about 1 cup)
  • 1 cup carrot, julienned
  • 8 ounces grated cheddar cheese
  • salt and pepper to taste

  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and milk. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add salt and pepper and cheese. Let the cheese melt and then serve. 

Adapted from