Little Hippie adores the broccoli-cheddar soups at Pockets and Panera. The ingredients list from Panera had a few too many super-processed items for my personal taste, and I have recently learned that frozen broccoli on its own is not so great, so I had a bunch of it available for combining with delicious things. As the temperatures dropped this week, we made some broccoli-cheddar soup.
The review: Baby Hippie still is lukewarm about cheese (I seriously don’t know how that is genetically possible), but the rest of us loved this soup. It’s not my healthiest recipe, but it’s a terrific “sometimes” food that has eased the blow of the first polar vortex of the 2014-15 school year.
- 1 small onion chopped
- 2 cloves garlic, minced or crushed
- 1/4 cup butter
- 1/4 cup flour
- 1.5 cups half and half
- 1/2 cup milk
- 2.5 cups stock (chicken or vegetable)
- 1.5 cups cooked broccoli, chopped
- 1 cup shredded carrot
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon dried mustard (depending on how sharp your cheddar is and your personal preference)
- 1/4 teaspoon turmeric
- 8 oz. sharp cheddar
- Saute onion in a tiny amount of the butter until translucent. Add garlic and cook 2 additional minutes. Remove onions and garlic from the pan.
- Melt the rest of the butter over low heat. Gradually whisk in the flour and then cook until the flour toasts a little, stirring constantly.
- Add the half and half about a quarter cup at at time, whisking it thoroughly into the flour mixture with each addition. Do the same with the milk and stock, then simmer 15-20 minutes.
- Add carrot, onion, spices, a few grinds of pepper, and a pinch of salt. Simmer for 15 minutes.
- Add broccoli, then simmer for another 10 minutes.
- Turn the heat to its lowest setting. Stir in cheese and continue cooking until the cheese is melted and you have achieved desired consistency. You may need to add additional stock if the soup is too thick.
- Taste and adjust seasoning.