One pot, one hour, one great soup. And oh so easy. Better than restaurant quality broccoli cheese soup for your family or company. You will love this soup.
I have longed for this soup for several weeks but have just been too busy. In fact, there was almost no food in the house. Not good for a food blogger. So on the way home from the hospital this morning I made a 10-minute grocery run. For lunch, I presented my wife with this wonderful homemade broccoli cheese soup with grilled ham and swiss sandwich. She is a happy wife now.
I have researched for several weeks and have a couple of inspiration recipes I combined Pioneer Woman with Allrecipe. I wanted one pot. I wanted to cook the broccoli in the soup and not separately. And I didn’t want any cream. I don’t ever have cream, and although this is not low-fat there are some things I just won’t do. Nothing matched my needs, so I combined. The results are better than I ever expected.
A solid 5. Will be in the top ten for the year.
Notes: I fess up. I like Velveeta. So here I used sharp cheddar and Velveeta. But choose the cheeses you like. If you want to copy cat Panera’s Broccoli Cheese Soup, then add one cup matchstick-cut carrots and one stalk thinly sliced celery at the same time as the broccoli.
These are double batch pictures. The recipe discussion below is single batch, and the ingredient list is for a single batch, but pictures are for a double batch.
Rinse and spoon size chop one head of fresh broccoli. I discarded the broccoli stalk. This should be about two cups.
Mince a small or 1/2 of a medium onion. Over medium high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic and cook one more minute.
Decrease heat to medium. Add 1/4 cup flour and continue to cook and stir continually until browning some. About 3 minutes.
Slowly add two cups chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups milk. Bring to a boil and allow to thicken.
Add broccoli, cover and turn down heat to simmer. Simmer until broccoli is tender. About 25 minutes.
Option: Some people like to run an immersion blender through the soup at this point. I only wanted a little of that blending, so I used a potato masher.
Add 2 cups of cheese of choice. I used sharp cheddar and Velveeta. Simmer another 5 minutes and serve.
September 11, 2016