Broccoli Cheddar Cheese Soup

This soup is one of those meals I consider a 'splurge' when it comes to calorie content, but I will tell you one thing, it's beyond delicious and one of my top favorites!  I'm a lover of cheese, broccoli, and fuller bodied flavorful soups and this one encompasses all those aspects, leaving my stomach singing after a single bowl.  If you only cook one of my soups, I suggest it being this one :)   

Happy Cooking! xx

Colleen 

Broccoli Cheddar Cheese Soup 

paired with Tuscan Bread & a Fruit side salad

Ingredients:

4 medium sized potatoes

1 teaspoon minced garlic

1/4 teaspoon crushed red pepper

1 tablespoon butter, melted 

1/2 medium onion, chopped
1/4 cup melted butter
1/3 cup flour
2 cups half-and-half
32 oz of Vegetable Broth 
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper, to taste
1/4 teaspoon nutmeg
12 ounces grated triple-sharp cheddar cheese (3 cups) **Note: Do not get reduced fat or fat free. The cheese does not melt properly in the liquid of the soup**

Directions:

1. Saute onion, garlic, & diced potatoes in melted pad of butter. Set aside after 8-10 minutes of cooking.  Potatoes should be 3/4 of the way cooked. 

2. Cook 1/4 cup butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). 
Add the vegetable stock whisking all the time. Simmer for 20 minutes. 

3. Add the fresh broccoli, julienned carrots and onions/potatoes/garlic mixture. Cook over low-medium heat until the veggies are tender for 25-30 minutes. 

4. Add salt, pepper, crushed red pepper, & nutmeg. The soup should be thickening after cooking 30 minutes. Add the shredded cheese; stir until well blended. Add the shredded cheese very slowly, as pictured below.  Sprinkle the top then stir for 20 seconds, repeat the process until all 3 cups of shredded cheese have been added.  Return to low heat for 10-15 minutes as you prepare the side salad & tuscan bread.  Serve & enjoy! 

paired with Tuscan Bread & a Fruit side salad

I like to incorporate a small side salad alongside the soup for a refreshing lighter flavor since the soup is somewhat of a fuller-bodied heavy soup.  I suggest a light fruit salad with blackberries, sunflower seeds, strawberries, granny smith apples, croutons with a poppyseed dressing.   

The Tuscan bread isn't homemade, I purchased it at my local grocery's bakery and put it in the oven at 400 degrees for 10 minutes to make it fresh & warm.