22, Oct 2020
Easy Broccoli & Cheese Soup in under 60 Minutes!
Hey all! I got a good one for you today. Broccoli and Cheese soup from scratch in just 50 minutes. It’s easy, delicious and good for you too! And I know this might seem really weird but we always eat this on Halloween night. It has strangely become one of our family traditions. My boys always love it and it’s a great way to get them warmed up fast from trick-or-treating. Being here in the Midwest, it’s known to SNOW on Halloween! Yuck! The weather can be bitterly cold and there’s nothing better then a bowl of hot soup to restore feeling in your fingers again!
This recipe is one that we use all year round. It is rich, creamy, just an all around good meal and a total comfort food. I like the one from Panera Bread, especially in their bread bowls, but I prefer homemade to anything else. I like knowing exactly what’s in something and making at home affords me that comfort. Plus the closest Panera Bread to me is 30 minutes away! Not very convenient for me and it’s not on my way home from work either.
Swaps & Specs
The main components are broccoli and cheese, if these are substituted then you would just have soup! That said, however, we can make a little switcheroo here and there of course.
- For a cheese substitution any type of cheese that is similar in density and meltability should be fine. I prefer different types of cheddar like sharp, mild & Vermont. The closest tasting to mild cheddar would be Cantal (France) or Edam (Netherlands). You can use Gouda cheese for a sharper bite.
- If you are adverse to them, you can leave out the carrots but most soup bases are onion, carrot and celery or some combination of that. It’s what gives soup that home made, cooked all day depth of flavor.
- I use fresh broccoli because if you use frozen here it will be mushy. If frozen is all you can find, just add it in after the other veggies to shorten the cook time.
- Nutmeg!! If you are not familiar with this spice, don’t be scared! It is one of those flavors you can’t really name but if it was missing you’d know it. To me it is an essential add to all cream or milk based soups and sauces.
- This soup reheats well, can last up to 3 days in the fridge but because it is cream based does not freeze well.
- Portion size can easily be cut down in half and it won’t compromise flavor.
- Top with croutons, crackers, French’s Fried Onions, bacon or more cheese! Serve in a bread bowl or with a side of crusty bread for dipping.
I hope you give this Broccoli and Cheese soup a try. I’m sure with these basic tips it will be a fast favorite in your house too!
Broccoli and Cheese Soup
Equipment
- large stockpot or Dutch oven
Ingredients
- 1 medium onion, chopped
- 1/2 cup butter plus extra for veggies
- 1/2 cup flour
- 4 cup half & half
- 4 cup chicken stock
- 2 cup carrots, cut julienne
- 1 lb. fresh broccoli florets
- 1 clove garlic, pressed
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp white pepper
- 16 oz. fresh grated cheddar cheese
Instructions
- Start by adding onions, garlic and carrots to a large Dutch oven with a little butter and sauté them. Once caramelization begins to occur, about 15 minutes, scoop them from the pan and set aside.
- In the same pot add 1/2 cup butter over medium heat until melted. Add 1/2 cup flour, whisk and cook for about 2-3 minutes.
- Slowly add half and half, whisking the whole time so lumps don't form. Add chicken stock in the same way. Reduce heat to low and simmer for 10 minutes.
- Put onion mixture and broccoli in pot and continue cooking on low for 15 minutes. Add seasonings and stir. Then add shredded cheese, stirring constantly until fully combined and completely melted. Let cool for 5 minutes before serving.
Notes
- 0
- By Mandi
- October 22, 2020 06:00 AM