This week, Man. This week has been a rough one. The kind where every day feels like a Friday and a Monday had a terrible baby. The kind of baby where you’re slightly ambivalent because it’s the weekend, but then you have the soul crushing realization that you still have too many days until the weekend.
Thankfully I started the week off right by making a big pot of this broccoli cheddar soup which is helping to reinvigorate the remnants of my “YAY ITS FRIDAY” feelings that have been dissipating all week. When I say this soup has been like a hug in a bowl all week long, I mean it. It’s the perfect balance of cheesy, creamy goodness that also has a little bit of healthy mixed in.
And when I say a little bit I really mean a little bit. Just because there’s broccoli in this soup doesn’t make it healthy. It doesn’t even make it “I’ve had a hard day and this counts as healthy”. It’s full on “I need a hug in the form of a bowl of soup” status.
I know, I know, what about your summer bod? To which I say: who cares? So go look through your fridge (because you probably have most of these ingredients on hand), make yourself this soup, and thank me later.
Here’s what you’ll need (adapted from here):
5 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2/3 cup heavy cream
1/3 cup milk
1 quart low-sodium chicken broth
Kosher salt and freshly ground pepper
1/2 tsp red pepper flakes
1/4 tsp paprika
4 cups broccoli florets (about 1 head)
1 medium carrot, diced
2 1/2 cups (about 8 ounces) grated cheddar cheese
Over medium high heat melt the butter until it begins to bubble.
Add in the onion and garlic into the pan and cook until onions are translucent.
Reduce heat to medium. Pour flour onto the onions and garlic and stir to coat. Continue to stir for an additional 1-2 minutes until golden brown.
Slowly begin to add the stock to the onions, stirring constantly. The mixture will continually thicken while you add the stock.
Once all of the stock has been added slowly add the cream to the stock, stirring constantly.
Bring the stock to a simmer and reduce the heat to low. Continue to cook for 15-20 minutes until the mixture has thickened.
Add broccoli and carrots into the stock mixture and stir to coat.
Cook over medium-low heat for an additional 15-20 minutes until the broccoli is tender enough to break with the side of the spoon.
Use an immersion blender to puree the broccoli until the soup is smooth. If you do not have an immersion blender you can scoop the broccoli into the blender using some of the stock mixture to loosen the broccoli if it seizes while blending.
Once the broccoli is completely blended add the cheese to the soup and stir until it has completely melted and combined with the rest of the soup.
Ladle soup into bowls and top with additional shredded cheese. For an extra treat, throw the soup into an individual sized crock, top with a slice of sharp cheddar cheese, and throw it under the broiler for a minute or so until the cheese gets niiiice and bubbly.
Over medium high heat melt the butter until it begins to bubble. Add in the onion and garlic into the pan and cook until onions are translucent.
Reduce heat to medium. Pour flour onto the onions and garlic and stir to coat. Continue to stir for an additional 1-2 minutes until golden brown.
Slowly begin to add the stock to the onions, stirring constantly. The mixture will continually thicken while you add the stock. Once all of the stock has been added slowly add the cream to the stock, stirring constantly. Bring the stock to a simmer and reduce the heat to low. Continue to cook for 15-20 minutes until the mixture has thickened.
Add broccoli and carrots into the stock mixture and stir to coat. Cook over medium-low heat for an additional 15-20 minutes until the broccoli is tender enough to break with the side of the spoon. Use an immersion blender to puree the broccoli until the soup is smooth. If you do not have an immersion blender you can scoop the broccoli into the blender using some of the stock mixture to loosen the broccoli if it seizes while blending.
Once the broccoli is completely blended add the cheese to the soup and stir until it has completely melted and combined with the rest of the soup.
Ladle soup into bowls and top with additional shredded cheese. For an extra treat, throw the soup into an individual sized crock, top with a slice of sharp cheddar cheese, and throw it under the broiler for a minute or so until the cheese gets niiiice and bubbly.