Cheddar Broccoli Soup

Cheddar Broccoli Soup

This is a very good Broccoli Cheddar soup! Better than I have ever had in a restaurant.

Ingredients

• 2 small cloves garlic, minced
• 1/2 tablespoon olive oil
• 6 tablespoons white flour
• 1 bay leaf
• Fine sea salt and pepper
• 3 cups fat free half and half
• 2 cups matchstick/shredded carrots
• 3/4 teaspoon ground mustard
• 3/4 teaspoon smoked paprika
• 1/8 teaspoon ground cayenne pepper
• 7 tablespoons unsalted butter, separated
• 1 small yellow onion, diced (1 cup)
• 1 container (32 ounces (about 4 cups)) low-sodium chicken stock (or broth) (use vegetable stock for a vegetarian version)
• 6 cups chopped broccoli crowns (~4 large crowns)
• 12 ounces high quality extra sharp cheddar cheese (don't use pre-shredded -- it doesn't melt well in this soup)
• Optional: crusty bread OR bread bowls (we love serving this soup in sourdough bread bowls!)

Instructions

First, Add 1 tablespoon of butter and olive oil in a large, heavy bottomed pot / Dutch oven over medium heat. Add the chopped onions and sauté for about 3 to 5 minutes, stirring occasionally. Add the minced garlic, paprika, mustard, cayenne pepper and pepper (I add 1 teaspoon, but I add to your choice) in the pot. (I like to add salt AFTER the broth to gauge how much it needs.) Cook for another 45 seconds to 1 minute, stirring constantly until fragrant.

Then, Add remaining 6 tablespoons butter and melt. Once melted, add the flour and whisk to mix well. Cook for 2 to 4 minutes, whisking constantly until the flour is thick (do not rush or your soup will not thicken properly and will not taste good).

Gradually add chicken broth by whisking constantly. Once all the stock has been added, gradually add half and half, whisking constantly again. Reduce the heat to medium-low, add the bay leaf and let simmer for 15 minutes or until thickened. (Beat every few minutes by cutting the broccoli!)

Meanwhile, chop the broccoli and grate the cheese. Add the chopped broccoli florets and the matchstick / grated carrots (cut the carrots in half if they are very long) to the soup.

Simmer the soup over low heat for about 15 to 20 minutes or until the broccoli is tender (or tender to your taste!). Stir occasionally. Season to taste with salt (I add about a teaspoon here). (You can mix some of the soup or use an immersion blender here if you wish, we like it, but mix it if you wish)

Add the cheese and stir until melted. Once again taste for seasoning. Serve immediately in bread bowls or regular bowls with one side of bread for dipping! Happy Cooking TimeJ