I've been searching for a really good--scratch that--really GREAT Broccoli and Cheese Soup for years. Years, I tell you. It's been exhausting. And a little maddening.
I mean, really. How hard should it be to find a Broccoli Cheese Soup that is so delicious that it makes you never want to eat any other Broccoli Cheese Soup ever again?
Well, at long last, my search is finally over. That's right. I found it. And to think, the Hubs said that Pinterest is a waste of five hours a night time. Hmph. I showed him.
Anyhoots, I thought I'd share the recipe with you, in case any of you have been on the same seemingly life-long search for Broccoli Cheese Soup satisfaction. I found it on Pinterest, but the source is Jenn at the Peas and Crayons blog. So click the link below if you'd like to visit the original recipe source. Note: I omitted the shredded carrots and cayenne pepper that Jen's recipe called for.
Ingredients
- 2 Cups of Chopped Broccoli
- 2 Cups Chicken Stock (or Vegetable)
- 1/2 Cup Sharp Cheddar Cheese, shredded, plus extra for topping
- 1 Cup or Regular Gouda Cheese, shredded
- 1 Cup of Diced White Onion
- 2 Cloves Minced Garlic
- 1 Cup Heavy Cream
- 3 TBSP All Purpose Flour
- 3 TBSP Butter
- 1 Bay Leaf
- 1/4 TSP Garlic Powder
- 1/8 TSP Allspice
- 1/8 TSP Ground Nutmeg
- 1/8 TSP Dried Basil
- Salt & Pepper, to taste
- Add your Chick Stock, Broccoli, Onion, Garlic and Bay Leaf to a medium pot. Simmer, covered, over medium heat for about 15 minutes, or until the broccoli is tender.
- Once the broth is done, start your roux in a large pot. Add the Butter over medium heat and whisk until it's melted; then slowly add the flour as you whisk until well mixed. Then turn off the heat.
- Add the broth (leaving out veggies for now) to the roux and stir to mix. Then add the veggies, and slowly pour in the Heavy Cream. Pull out the Bay Leaf.
- Return the pot to low heat and add your herbs and spices. Once the soup is heated back up, add in your cheeses and stir until it's all melted.
- Serve and enjoy!
A couple of notes: I doubled this recipe since Jenn said her version only made 2 large bowls worth. I wanted a nice big pot of soup, so I just doubled it all. But with the Sharp Cheddar Cheese, I also used extra--I used a full 2 Cups of it in the soup. What can I say? I'm a cheese fiend. I served mine with some fresh hard rolls from the bakery in the local grocery store.
Sadly, I have no photo of my soup a la perfection! I was so hungry when I got done that I started eating and forgot to take a photo. But hey, we all know what Broccoli Cheese Soup is supposed to look like, right? And you can always pop over to Jenn's blog and see her fabulous pics. :) And rest assured that after you eat it, you too will be saying...
