Teaching was seriously crazy last week. I feel as though I rushed all week long and just needed to rest. Last week, I was looking to make simple, easy recipes that were delish, and I stumbled upon a broccoli cheese soup recipe. It was good, but I decided to tweak it to make it even YUMMIER than the original. The result? Well- it’s better than Panera broccoli cheese soup!
I originally wrote the recipe to post for my awesome friends at Ruthie and Rose, and thought that I had to share it with y’all too because you definitely would be upset if I hadn’t given y’all this awesome recipe as well.
- 2 bunches of broccoli (one chopped roughly, the other chopped into very small pieces)
- ½ cups shredded carrots
- 1 small sweet yellow onion (minced)
- 1 tbsp minced garlic
- 1 bay leaf
- 3 cups chicken stock
- 1 cup sharp cheddar cheese (freshly shredded)
- 1 cup smoked gouda (freshly shredded)
- 3 tbsp butter
- 3 tbsp flour
- 1 cup half and half
- ¼ tsp. ground nutmeg
- ½ tsp. dried basil
- salt and pepper (to taste, depending on saltiness of cheese)
- Put stock, broccoli, carrots, onion, garlic, and the bay leaf in a pot. Put to medium high heat and once it gets to a boil, put a lid on it. Simmer and cook for 15-20 minutes. I like my broccoli cooked enough to where it is tender but not boiled to death.
- Once your veggies are cooked take out your bay leaf and get another small pot and make a roux. Melt your butter on medium with a whisk, and add the flour until it is completely combined with the melted butter. Once incorporated turn off your heat and pour the broth from your veggie pot into it. Whisk until mixed and not lumpy.
- Pour the roux/broth mixture back into the veggie pot and mix. Turn your burner to low and slowly add your half and half.
- Add the cheesey goodness, herbs, salt, and pepper! Remove your soup from the heat and stir until your cheese is fully melted. If you feel like your soup is too thick, feel free to add more broth until it is the consistency you like.
So there ya have it, ladies! I hope you enjoy the soup. It’s a HUGE hit at our house, especially with some nice, crusty bread on the side! Let me know if you try it. I promise it won’t disappoint!
Ana Paula says
Oh, I love broccoli and cheese! I can only imagine how scrumptious this soup is!
xo,
Ana Paula
{Visit me at Mommyhood, PhD}
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Kelly says
This looks and sounds delicious – I will have to to try it soon!
xx
Kelly
Sparkles and Shoes
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Whitney says
This looks so good!! I’m definitely making this next week!
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Bri @ My Life As... says
That looks so good & I LOVE LOVE LOVE broccoli cheese soup! I added it to my Pinterest board!
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Carroll says
Oh my goodness, this looks AMAZING!! I’m definitely adding to my fall soups list! Thanks for sharing. 🙂
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Christine says
Soup season is officially upon us and this is going to be my first one. It looks amazing and I can’t wait to make it!
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Carly says
Oh YUM!!!
Carly
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Jo says
That looks Delish!
Cindy says
That looks so yummy! I must try it!!
Sinead says
Looks delish, comfort food at its best!!
Julia says
There is something utterly sensational about combining broccoli and cheese. Creating a soup with those elements makes a heavenly and hearty dish that is sure to be delicious and super flavorful.
D. Fetters says
I made your recipe for broccoli cheese soup this week, and both my husband and I really enjoyed it. Thanks for sharing your recipe!
Shelley says
I found this recipe on Pinterest. I made it tonight, and it was fantastic! I’m definitely adding it into the rotation!
Casey says
Just made this and its delicious! Subbed all cheddar cheese (no Gouda on hand), and added 3-4 oz chopped brie to it. Delicious! Thank you for sharing! 🙂
Lauren says
Made this tonight for dinner. So good! Next time I probably won’t add so much broth, would have liked it a bit thicker. And omit the nutmeg. But other than that it was delicious. Thanks for the recipe!
Wilbur says
Pretty nice post. I just stumbled upon your weblog and wanted to say that I’ve truly
enjoyed surfing around your blog posts. After all I’ll be subscribing to your feed and I hope
you write again very soon!
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Kari says
Thanks for sharing this! I’ve made it twice now. First time the smoked gouda was too strong for some of my little ones, so I just put about an eighth of a cup in and it was great! Didn’t have a bay leaf, so I left that out. This is a great “from scratch” soup with little work. Exactly the healthier comfort food I was looking for! Thanks you!
(Praying for your little one!)