Gloomy spring days need a cure. Not much warms me up like a good bowl of homemade soup. Until now, cheesy broccoli soup and homemade were two separate categories. No more!
What you’ll need:
1 small white onion
6 T non-salted butter
2 C half & half cream
3 C chicken soup broth
1 C grated Canadian Cheddar Cheese
1 C grated Cheddar Cheese
1/2 C Jalepeno Mozzarella Cheese
1/2 C Corn Starch
3 C Broccoli Florets
1 Garlic clove
1/4 t Nutmeg
1/4 t Pepper
4L Soup Pot
First up, chop your veggies. Dice the onion and chop the broccoli into bite-sized pieces. Press/chop your garlic.
The recipes I found called for ‘Julienne’ your carrots. All that means is ‘hey waste a bunch of time and try and cut your carrot into toothpicks.’ Who has time for that? Grab a grater and shred that thing.
If you’re using block cheese like I did, grate it now.
Now that prep’s done, it’s cooking time. Best advice; keep the temperature low and be patient.
Melt your butter in the pot you’re going to cook in over medium-low heat. Add the onions and let them cook for about 4 minutes. Once they’re soft, whisk the corn starch in and let it cook until its golden.
Stir in the half & half and then the chicken broth. Add the garlic. Keep the heat on medium-low and bring the stock to a simmer for 20 minutes. (Remember way back when I said 20 minutes of prep time? Just in case anyone wants to call me out.)
After you’ve let the sauce simmer, it should be a little thicker. Now add the broccoli and carrots. You can do this in a couple different ways, depending how involved you want to be and what you want your end product to look like.
You could add all your veggies at once, let them cook and then purée everything. When I did that, I was surprised at how little time it took to turn all the veggies into well, purée. You could also just add the veggies and let them cook for 20 minutes and then add the cheese and call it a day.
But what I think would produce the best soup is adding HALF your veggies, letting it cook for 10 minutes, purée that and then add the rest of your veggies. That way, you get the thicker soup, but also have pieces of vegetable, which I think is essential to any homemade soup.
After you’ve got your veggies sorted out, add the cheese and give it a final stir. Best served with crusty bread, but crackers work great too. At this point, you’re probably wishing you doubled the recipe – good thing you read all the way through before cooking!