Now I'm an adult. When did that happen?
And now I love this soup.
And you will too.
What's not to love about broccoli and cheese, people?
If you want to pretend that you're at Panera, fill up a round of bread with the soup. Yum.
Start with some butter and an onion.
Saute it until it's tender.
Dump in some flour to make the soup thick.
And then add some of these things
Add the chicken stock first, bring it to a boil
and then toss in the carrots
Cook it for about ten minutes before adding the broccoli. Then cook the broccoli until it's really tender. This is not the time for al dente, people.
Okay, now if you have an immersion blender that happens not to be in a box somewhere, this would be the time to use it. It will make for a smooth soup, which I like.
But it's good when you leave it chunky, too.
Because nothing else really matters in this soup except the cheese.
Oh, and pour in some half-and-half while you're at it.
Enjoy your cheese sauce with broccoli. I mean seriously. It's like eating cheese fondue with some veggies cooked in it.
Broccoli Cheese Soup
4 T butter
1 large onion, chopped
1/3 cup flour
4 cups chicken stock
10 oz. bag matchstick carrots
16 oz. broccoli florets (fresh or frozen)
1 cup half-and-half
1/2 cup shredded Parmesan cheese
3 cups (12 oz.) shredded sharp cheddar cheese
3/4 tsp salt
1 tsp pepper
Melt the butter over medium heat in a soup pot. Saute the onion for about 10 minutes until tender. Sprinkle in the flour and stir well. Cook for about a minute. Add the chicken stock, stir well, and bring to a boil. Use a whisk to prevent lumps from forming. Add the carrots and simmer for about 10 minutes. Add the broccoli florets and simmer for another 20 minutes until the vegetables are very tender. For a smoother soup, use an immersion blender to puree. Remove from the heat and add the half-and-half, cheese and salt and pepper. Stir until the cheese melts. Serve immediately.