Broccoli Cheese Soup

I love soup!  Soup of any kind is the ultimate comfort food.  It’s perfect when it is cold outside and it’s perfect if you’re under the weather.

Since winter has finally taken hold (maybe) I thought I’d have a soup week!  We’ll start things off with a delicious (not so diet friendly) broccoli cheese soup!  This is a rich, creamy, vegetarian soup is wonderful when you are craving something special without the meat.

Recipe Notes:

*The key to this soup is to buy a block of higher end cheddar cheese, usually found in a cheese cooler near the deli in most grocery stores.

Broccoli Cheese Soup

Adapted from Simply Scratch

2 tsp olive oil

1 small yellow onion, diced

1 medium carrot, julienned

¼ cup flour

2 cups whole milk

2 cups vegetable stock

1 bunch broccoli, cut into florets (12 oz)

Dash of ground nutmeg

8 oz sharp cheddar cheese, freshly grated

Salt & pepper

Bring a large pot of salted water to a boil.  Blanche the broccoli in the water, cooking for 2-3 minutes, and then plunging it into a bowl of ice water until cooled.  Drain the broccoli and set aside.

In a large soup pot, heat the olive oil over medium-high heat.  Sauté the carrots and onions for 3-5 minutes, until they are crisp tender.  Remove the carrots and onions, and set aside.

Melt the butter in the same pan.  Add the flour and cook for 2-3 minutes, stirring constantly.

Slowly whisk in the milk, followed by the vegetable stock.  Stir in the nutmeg, then cover and simmer for 20 minutes over medium low heat.

Reduce heat to low and add in the carrots, onions, and broccoli.  Stir, cover and simmer for 20-25 minutes or until the vegetables are tender.

Once the vegetables are cooked, use a potato masher to break up the broccoli florets.  Stir in 4 ounces of cheese and season with salt and pepper to taste.

Serve topped with the remaining shredded cheese.

Serves 4

Enjoy!

YAmy