My brother, Ben, recently posted a Broccoli Cheese Soup recipe that he created as a special at the restaurant where he works. The soup looked soooooooo good. While I didn't ask Ben for his recipe, since I figure he needs to keep those for the restaurant, I came up with my own that tastes pretty darn good.
This soup is more of a Cream of Broccoli, but you can definitely add some cheese at the end if you want to make it more cheesy. Serve it with a loaf of crusty french bread and your family will love it. Even my husband, who thinks Broccoli is the worst vegetable on the face the earth, ate two helpings of this soup.......and so did my girls. Not bad I say......not bad.
Cream of Broccoli Soup
1 large onion, chopped
1 garlic clove, chopped
4 tablespoons butter
1/4 cup flour
3 heads of broccoli, chopped (including stems)
1 cup julienned carrots (or 1 cup chopped carrots)
1 box chicken stock or vegetable stock
1 cup heavy cream
1/2 cup milk
1 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
1 cup sharp cheddar cheese (optional), plus more for garnish
In a large stock-pot, saute onion in butter until translucent over medium heat. When onion is a couple minutes away from being ready, add in garlic. Once garlic and onion are cooked, add in flour and cook for 2-3 minutes. Add in stock slowly, whisking to combine. Add in heavy cream, milk, broccoli, carrots, salt and pepper. Reduce heat to medium low, put lid on stock pot and cook for 30 minutes or until broccoli is cooked and liquid has thickened a bit.
If you have an immersion blender, blend the soup in the stock pot. If you do not, ladle the soup into a blender in batches and return blended soup to stock pot. You can choose to leave some of the broccoli whole if you are using a blender. Also, an immersion blender is an amazing tool. They are fairly inexpensive and save you lots of time and mess!
Once your soup is blended, add more salt and pepper to taste. If you would like to add cheese, now would be the time to do so. Stir until combined. The cheese will also thicken the soup, so if you would prefer a thicker texture, go ahead and add the cheese. Ladle soup into bowls, sprinkle with cheese and serve with crusty french bread, oyster crackers, or croutons.
This soup tastes great reheated the next day. You can also freeze it as a full meal or in serving size portions, but I might not add the cheese until after it's been reheated. Enjoy!