Broccoli Cheddar Soup

When I was in high school I worked as a hostess at a local restaurant that was “famous” for it’s broccoli cheddar soup. One of my jobs was to fill to-go orders. Fine and dandy, right? Well, sure. Until it got super-busy and I was filling, and because it’s me we’re talking about here, spilling globs of molten lava hot soup down the side of the to-go cups 15 trillion times a day. Every time it would spill I’d catch it with the back of my hand, yelp because it was HOT! HOT HOT! then wipe the back of my hand on my shirt and go on my merry way. It wasn’t a bad job, all in all, until I ended the summer with a scalded hand, slight soup burns on my stomach and immeasurable loathing for broccoli cheddar soup.

Thankfully, this soup-hate didn’t last very long. Especially once I came across this recipe in a recent Food Network magazine. It was, quite possibly, the best broccoli cheddar soup I’ve ever had (sorry, former employer).

I decided to skip the blender portion of the recipe since I a) like cooked broccoli and b) like chunky soups. We also skipped the bread bowls and just ate some French bread on the side.

Broccoli Cheddar Soup
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Ingredients:
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
sourdough bread
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions:
Place a large stockpot or Dutch oven on the stovetop. Melt the butter over medium heat. Add in the onions and saute until they are tender. Add the flour into the pot and whisk until mixture is golden browned. Pour in the half-and-half and whisk until smooth Stir in the chicken broth, nutmeg, salt, pepper and bay leaves. Bring to a simmer, then lower to low heat and cook for about 20 minutes, or until thickened.

Add the carrots and broccoli into the soup and simmer for 20 minutes or until veggies are tender. Add the cheese into the pot and stir until melted.  Add water until soup is desired consistancy (I didn’t add any) and serve!

Source: Food Network magazine