With the anticipation of fall arriving on Tuesday, September 23rd, I thought I would get a head start on some of my favorite comfort food soup recipes.
Always and forever my #1 most favorite soup of all time: Broccoli Cheddar ♥
So for us THMers the little tiny dilemma with broccoli cheddar soup is obviously the rue. In the past I tried adding a little Glucomannan but just wasn’t crazy about the flavor it gave the soup. Then yesterday, as I was craving broccoli cheddar but torn about the previous attempted failure…a lightbulb suddenly started flickering. I know the original recipe calls for flour, but who really and truly needs that stuff anyway? With the butter, cream and cheese wouldn’t it be just as tasty and creamy even without a little thickener? Pshh yeah?! Not to mention the rue is always the most time consuming part anyway! So with the ceiling fan blowing in the 100 degrees Alabama weather, I sat at my little round kitchen table in our breakfast nook and enjoyed a bowl of hot delicious broccoli cheddar soup. Aaaahmaazing.
No regrets on the ingredients (or lack thereof)!! Absolutely no regrets eating it on a hot day either. 😉
- ½ medium sweet onion, chopped (optional)
- ¼ cup melted butter
- ½ cup heavy cream
- 1 ½ cups half-and-half
- 3 cups chicken broth
- ¾ - 1 pound frozen broccoli (1lb = 16oz)
- ½ - ¾ cup carrots, chopped or grated (It's not that many carrots so I don't worry about it. Really helps to give the genuine broccoli cheddar soup flavor.)
- About ¼ tsp. salt
- Sprinkle of pepper
- 8 ounces sharp cheddar
- 2-4 TBS shredded parmesan cheese
- ⅛ tsp. nutmeg
- Put broccoli and carrots in separate pots with water and steam until soft. Chop and sauté or caramelize onion if using onion.
- In a large soup pot, melt butter then add heavy cream, half and half and chicken broth. Bring to a simmer. Add salt, pepper and nutmeg.
- After veggies are soft, strain any water and chop veggies. Add chopped veggies to the broth mixture.
- Bring to a simmer/boil. Lower heat and add cheese, stirring until melted. Turn off heat, taste and adjust salt if need be.
- Note, never bring soup back to a boil after adding cheese, this will cause the soup to curdle.
- Makes about 5-6 cups of soup.
- Enjoy! 🙂