Tuesday, August 25, 2009

Broccoli Cheese Soup

Broccoli Cheese Soup

It's August in the south and the last thing on my mind should be soup, but for some reason it sounds so good.  I believe I've had more soup this past summer than I've had any other summer.  I don't know what my deal is but there is just something so comforting about a big bowl of soup, no matter what season. 

I don't think I've met a soup that I don't like but I do have my top favorites: broccoli cheddar, potato and chicken tortilla.  Those three are my "go to's" that I can eat any time.  Out of those three soups the only soup I've tried to make at home so far is the potato.  The potato soup turned out well; it was thick, creamy and it had a little richness to it.  It was definitely a hit and although I did like it a lot I am still going to try to create another potato recipe that isn't so rich; jus so I can have a choice when it comes to making it.  So, I say all that to say this, since those are my favorite soups I figured I need to find some recipes that I like that I can make at home.  Going out to get a bowl of soup is great but it would be so much better to just stay at home and have some comofort food in the comfort of your own home.  So I'm working on finding or creating some soup recipes that I love that I can add to my recipe collection. 

This was my first attempt making homemade broccoli cheese soup and for my first attempt I think it was pretty good.  I honestly wasn't sure what all went into making this type of soup but it wasn't hard at all and there really wasn't that much to it.  Overall, I believe it had a pretty good consistency and it tasted good too.  I believe next time I may puree some of the soup so some of the broccoli pieces are a little bit smaller and I think I may add some more cheese to the next batch too.  You can never have too much cheese:)!  For my first attempt I'm pretty happy with the way it all turned out.  I will definitely be making it again and hopefully the next time I will come up with the perfect consistency. 

Broccoli Cheese Soup
Broccoli Cheese Soup


2 Tablespoons butter
1/2 Cup chopped sweet onion
3 Garlic cloves, minced
2 Tablespoons all-purpose flour
12 1/2 Ounces chicken broth
5 1/2 Cups broccoli florets, chopped (fresh or frozen, I used frozen)
1/4 Teaspoon parsely
1 1/2 Cups half and half
1/4 Cup cream
1 1/2 Cups shredded cheddar cheese
Salt and Pepper to taste


Melt butter in a large nonstick saucepan and then add onions and garlic.  Saute both until tender.  Stir in the flour, make sure the mixture is well blended, and cook for 1 minute.  Gradually whisk in the chicken broth.  Bring the mixture to a boil, cook and stir for 1-2 mintues or until slightly thickened.
Add the broccoli, parsley, salt and pepper and return to a boil.  Reduce heat; cover and simmer for 10 minutes or until broccoli is tender.  Reduce heat to low and then add 1 to 1 1/4 cups cheese.  Stir the cheese until it's melted. 
Serve while warm and top with shredded cheese. 
Broccoli Cheese Soup

Recipe Source: adapted from Taste of Home

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