Broccoli Cheddar Soup

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Rich and creamy this Broccoli Cheddar Soup will warm you up and fill your belly.

This past week has been cold and snowy.  I am NOT a fan of snow which is sad because I live in a place called Frostburg.  With a name like that you know we get a lot of snow.

Last night I looked at my menu plan and saw we were supposed to have pork chops.  While I like pork chops, sometimes I just need to have some soup on a snowy night.  After quickly taking in the contents of my refrigerator I found I had everything I needed to make broccoli cheddar soup.

This is one of my all time favorite soups but I’ve never made it because:

• a) I don’t like using cheddar cheese soup
• b) I don’t like using processed cheese
• c) I hate when cheese curdles in soup.

The recipe I used called for cheddar cheese but it also had tips for adding it so that the soup was smooth and it blended in.  It worked and the soup was delicious!

Big chunks of broccoli, potatoes, and carrots mixed in a smooth and creamy cheese broth.  I served it with beer cheddar bread and it was the perfect snowy weather dinner.

Looking for something to pair it with?  Try it with my Honey Milk Bread Rolls.  If you want something with more flavor then I suggest making a loaf of my Fresh Herb Bread.  When you can’t get enough cheese my Cheddar Old Bay Biscuits go perfectly with this comforting soup.

Broccoli Cheddar Soup (adapted from Sustainable Cooking for One)
1 T. olive oil
1 onion, chopped
2 garlic cloves, minced
2 T. flour
1 t. oregano
1/2 t. thyme
1/2 t. rosemary
1 c. milk
1 c. light cream
1 potato, peeled and diced
2 carrots, peeled and diced
2 c. water
1 t. salt
1 t. black pepper
1 T. butter
3-4 c. fresh broccoli florets
8 oz. cheddar cheese, grated

1.  Heat the olive oil in a large pot over medium high heat.  Add the onion and saute for 4 minutes.  Add in the garlic and saute for an additional minute.

2.  Stir in the flour and herbs and heat for 30 seconds.  Add in the milk and cream and whisk until smooth.

3.  Bring the soup to a simmer and add in the potatoes and carrots.  Cook for 10 minutes.

4.  Increase the heat and add in the water, salt, pepper, and butter.  Once the soup is boiling add in the broccoli and reduce heat to a simmer.

5.  Cook for 20 minutes.  Remove the soup from the heat and allow to cool for 2-3 minutes.  Slowly stir in the cheddar cheese until the soup is smooth.  Serve hot.