Broccoli Cheese Soup

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Broccoli Cheese Soup

I love the creamy richness of a really good broccoli soup. After trying many different recipes over the years, and never finding one that I liked, I came up with my own that I think hits the mark perfectly. I hope you agree.

Course: Main Course, Soup

Keyword: Broccoli, Cheesey, Soup

Ingredients

• 3 tbsp butter room temperature
• 2 tbsp butter ice cold
• 1 lbs fresh broccoli cut into bite-size pieces
• 1 large yellow onion diced
• 1 clove garlic minced
• ½ tsp fresh thyme leaves chopped
• 1 small carrot diced
• 3 tbsp all-purpose flour
• 3 cups chicken stock
• ½ cup cream
• 1 cup extra-sharp white cheddar cheese
• ½ tsp red pepper flakes
• ¼ tsp white pepper or to taste
• Salt to taste
• pinch freshly grated nutmeg

Instructions

• In a large pot, melt the butter over medium-high heat. Add onions, carrot, salt, pepper and cook, stirring until soft, 3 minutes. Add the garlic and thyme and cook, stirring until fragrant, 20 seconds. Add flour and cook, stirring until the mixture is well blended and smells fragrant, 2-3 minutes. Slowly add chicken stock, whisking constantly, and bring to a boil. Add broccoli and simmer, uncovered, until the broccoli is just fork tender, about 12-15 minutes.
• Remove the pot from the heat. "Fish out" about ½ cup of broccoli and set aside. Using a handheld immersion blender, puree the soup until smooth. Add the reserved broccoli back to the pot and set over low heat. Add cream and bring to a low simmer to heat through. Add nutmeg and the cheese and cook, stirring constantly until melted. Add remaining cold butter, stirring to blend.
• Remove from heat. Serve sprinkled with extra shredded cheddar cheese, bacon pieces and croutons.