I love soup and this time of year I tend to make and enjoy more! I think that good food nourishes your spirit! And warm soup soothes the soul! On these chilly, damp days, just about any variety of soup is comfort food to me, and this recipe is cheesy and fulfilling. Anytime there is soup going in my kitchen it just makes our house smell like a home and anytime we are enjoying a bowl, it makes me feel warm and cozy! This one is really easy and it is simply delicious!
1/2 Cup Butter
1 Large Onion, sweet, diced small
2 Garlic Cloves, peeled and pressed
1/2 Cup Flour
4 Cups Chicken Stock, I used homemade
3 Cups Whole Milk
1 Cup Half & Half
1 Cup Cream
8 Cups Broccoli Florets, cut into bite size pieces
2 Cups Carrots, peeled and cubed small
1/4 Cup Better than Bouillon Chicken
2 Tablespoons Smoked Paprika
2 Tablespoons Dry Mustard
1 Tablespoon Cayenne Pepper
Salt and Black pepper, to taste
1/2 lb. Cheddar Cheese, grated to about 4 Cups
In a small saucepan, add about a tablespoon of butter and the diced onion, and sauté over medium heat until the onion is translucent and barely browned. Stir from time to time and add the garlic. Cook for about another minute, stirring constantly so it doesn’t burn. Add the chopped carrots and cook until they begin to get soft. Remove from heat and set pan aside.
Slowly add the stock, whisking constantly.
Add the seasoning and spices and stir to combine. Allow it to simmer over low heat for about 10 to 15 minutes, or until it has reduced and thickened some. Whisk from time to time.
Slowly add the milk, half-and-half and cream, whisking continuously to re-incorporate the film that inevitably forms on the top layer. While mixture is simmering, chop the broccoli. After simmering 15 to 20 minutes, add the broccoli, and the cooked carrots, onion and garlic that you previously set aside.
Add the chopped broccoli and cooked onions and carrots. Allow soup to simmer on low to soften the broccoli.
While soup simmers, grate the cheese. I found this quality medium cheddar cheese at Costco. I do not recommend pre-shredded cheese because it can be resistant to melting and won’t incorporate well. Reserve a small amount of the cheese for garnishing bowls.
Serve the soup immediately.