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Saturday, August 24, 2013

Creamy Broccoli and Cheese Soup

This soup is DELICIOUS! First, I have never made a true soup before, only a couple stews that I can recall. I tried this for the first time and it was excellent! Enough to fill me up for dinner and husband complimented the dish more than once. I really can't say enough about how much I like this soup!!!

Creamy Broccoli Soup

fresh broccoli, cut into small florets (I remove the majority of the stalk; about 2 cups florets)
1 cup shredded carrots (I cheated and bought the pre-shredded)
2 heaping cups vegetable stock (low sodium)
2 cloves garlic, minced
3/4 medium-large onion, chopped
3 tbls. butter
3 tbls. flour
pepper to taste
1 cup half and half
1 cup gouda cheese, grated
3/4 cup sharp cheddar cheese, grated
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper (reduce if you don't like heat)
1/4 tsp. nutmeg
2 bay leaves
a few leaves of fresh basil, chopped
a few shakes of red pepper flakes at the end

In a dutch oven, add vegetable stock, carrots, onion, broccoli, garlic, a little pepper and bay leaves. Put the lid on and simmer for about 15 to 20 minutes or until vegetables are just tender. Give it a few stirs while simmering. When done, turn to low.

the beginning

When veggies are done simmering, make your roux. Combine your butter and flour in a small pot over medium-low heat. Add butter first. Mix to combine. When it is incorporated, add this into the vegetables in the dutch oven.

my first roux

Add the half and half, cheeses and remaining spices into the dutch oven and heat through (on low-medium heat) to melt the cheese, stirring constantly. Top with red pepper flakes and enjoy!

grated gouda

first heaping spoonful


I'm not just giving lip service to this soup. It's like a 9.9 :)

Notes: Husband put his Tabasco on top, but gave many compliments to the soup. You could add some tasty crackers, but stands out enough by itself. Such a great recipe for the fall!!!

Original recipe cred: Peas and Crayons

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