Monday, November 28, 2011
Broccoli Cheddar Soup
Move over Panera! There’s a new soup chef in town…
Broccoli Cheddar Soup has long been a favorite of mine since the middle school days of my mom taking us to the local TGIF Friday’s after school back in the day… I. Just. Love. It.
Then I grew up and now get my fix with Panera Broccoli Cheddar. We often go after Church on Sundays… not by the hubs’ choice (He’s not a fan as he thinks he pays way too much to leave hungry every time haha). But I LOVE it. Panera is always a hit with all the wives… however, our hubbies would rather go for a big ol’ burger. The never ending battle of man vs woman… hah
Anyhow, we get out of Church around 10:30 and head on over where I ALWAYS try to order the soup… one time they told me the it wasn’t ready (Not ready? It’s soup… don’t they just heat it up?!)…
Well, I now have a panic attack every time wondering whether or not they’ll serve me my beloved soup. Until now.
Not to toot my own horn, but this version of Broccoli Cheddar is by far my favorite to date (dare I say it, better that the ‘aforementioned’ varieties)!
I am already looking forward to eating the leftovers for my lunch today (drool). It took all the will power in me to not dig into it for breakfast… seriously.
Broccoli Cheddar Soup
Yield: 6 servings
Prep Time: 10-15 minutes
Cook Time: 35-40 minutes
Total Time: 45-55 minutes
4 tablespoons butter
1/2 sweet onion, chopped (about 1 cup chopped)
2 cloves garlic, finely chopped
1/4 cup flour
3 cups chicken broth
1 1/2 cups fat free milk
1 1/2 cups fat free half and half
1 cup shredded and chopped carrots
18 ounces broccoli florets
2 cups shredded cheddar cheese
8 ounces Velveeta cheese, cubed into 1/2" squares
Salt & Pepper to taste
Heat butter in a large heavy bottomed stockpot over medium high heat. Saute onions for 4-5 minutes or until softened. Add the garlic and saute for another minute or two. Sprinkle the flour over the mixture and stir until combined well. Heat mixture for another 1-2 minutes (stirring constantly).
Add the chicken broth, half and half, and milk; bring mixture to a simmer. Add the Broccoli and Carrots and simmer for 15-20 minutes (until broccoli is tender). Add both cheeses and stir until combined well. Simmer for an additional 5 minutes.
Season with a dash of cayenne, a dash of nutmeg, and salt and pepper to taste. Serve hot with warm crusty bread and additional cheddar cheese if desired.
Adapted from Sugarcrafter via Mangio da Sola