Comfort Food: Broccoli Cheddar Soup
For me, nothing says comfort food like a big bowl of a hearty, yummy soup! Don’t you think soup is just the definition of comfort food? I mean, it’s what most of us turn to when we’re sick with a cold or flu for warmth and to soothe us from head to toe!
There are many soups that I simply love but the recipe I will share today is for broccoli cheddar soup from Smitten Kitchen. I love this soup! It’s the perfect combination of broccoli, cheesy goodness! One reason why I love this recipe is that it’s blended, which is great for when introducing soup to little ones. Also blending it makes it easier to sneak in some extra veggies, a key point for this picky eater’s mom! (Personally, I blend the soup well because our family enjoys it this way, but it can also be only blended a little bit, allowing there to still be chunks of broccoli. It's all about preference). This recipe lists broccoli, carrots, onion and garlic, but I have also made it with potatoes and spinach in it as well to get that extra veggie boost. Whether you add extra vegetables or not, it’s a very tasty recipe!
One thing I will point out is that I’ve used milk rather than half and half for this recipe. I still found the soup came out nice, although I’m sure using the half and half would make it creamier.
Photo credit: Smitten Kitchen
INGREDIENTS
4 tablespoons unsalted butter 1 small onion, chopped small 1 garlic clove, minced 1/4 cup all-purpose flour 1 cup half-and-half 4 cups low-sodium vegetable or chicken broth 1 bay leaf Kosher salt and freshly ground pepper 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small 1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup) 8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish
DIRECTIONS
Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about one minute
Serve in bowls, garnished with a pinch of cheese.
