Broccoli Cheddar SoupPosted: December 15, 2013
We’ve been having pretty awful weather lately. We’ve had snowstorm after snowstorm, combined with unbearably cold temperatures and now, freezing rain. While I do love this city, sometimes, I just find it extremely hard to get through our long, dark, numbing cold winters. One thing that helps: Soup! Rich, creamy, warm soup can turn your grumps cold attitude into a somewhat thawed misdemeanor, at least for a little while, anyway.
Ingredient shot! This soup came together in less than an hour. It was quite tasty, too.
Blender time. Blend the largest chunks of broccoli in a blender. Or, if you have an immersion blender, use that. I blew mine up making these bad boys.
Jacquie’s awesome Broccoli Cheddar Soup
You will need:
1 large onion
3 tbsp butter
2 cloves garlic, diced
2 tbsp fresh rosemary
1/4 cup flour
2 cups chicken or veggie broth
1 cup half and half
1 cup milk
2 heads broccoli
2 cups shredded old cheddar cheese
Salt and pepper to taste.
Melt butter in a large pot and dice your onion. Cook onion in butter until translucent. Add flour and cook down for about 10 mins. Wash and roughly chop broccoli and mushrooms. Once roux is cooked down, add liquid and bring to a simmer. Add veggies. Cook until broccoli is tender. Transfer to a blender and whir until smooth. Transfer back to pot and add cheese. Stir until all the cheese is melted. Season to taste. Serve warm. Enjoy, a lot!