Recipe Broccoli Cheddar Soup

[blades]

Not what one would call a diet dish, this thick creamy, cheesy soup sure tastes great. I apologize up front for inventing the word "soupify" below. I think you get my meaning. Happy cooking.

Ingredients

1 stick butter
1 onion chopped
2 cups heavy cream or half and half
2 cups chicken stock
1/4 cup AP flour
12 oz fresh broccoli chopped
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp powdered mustard
12 oz broccoli chopped
2 cups grated cheddar cheese
salt and pepper to taste

Instructions

Put 1/4 of the butter in a stock pot or Dutch oven with the onion and saute for a minute. Add the cream, stock, flour and broccoli and cook for about 15 minutes until the broccoli is soft. Add the seasonings, cover and simmer for 10 minutes or so to combine the flavors. Soupify the mixture with an immersion blender. Add the cheese, sitr until combined and serve.

 

[SandwichShortOfAPicnic]

That looks like it would also make a great sauce for pouring over a side of broccoli

 

[blades]

That looks like it would also make a great sauce for pouring over a side of broccoli

Great idea. I like sauces. One of my unachieved goals in life is to sit down with a bowl of hollandaise sauce and eat the whole thing. Perhaps I got there with this soup........or sauce.

 

[SandwichShortOfAPicnic]

Great idea. I like sauces. One of my unachieved goals in life is to sit down with a bowl of hollandaise sauce and eat the whole thing. Perhaps I got there with this soup........or sauce.

It has made me want to eat broccoli so it’s hitting the mark

 

[msmofet]

Hmmm add some Swiss cheese and some beer ....

 

[SandwichShortOfAPicnic]

The sauce version of this went down incredibly well, everyone had seconds and there was none left

I changed out the cheddar for vegan cheddar cheese, so halved the quantity and used vegan yeast flakes to achieve the same cheesy flavour, that allowed me to avoid the ‘ick’ part you can get to with vegan cheese that doesn’t happen with the real deal.
Apart from that I stuck with the recipes listed ingredients and altered the volumes to better suit a sauce than a soup because you get away with stronger, richer flavours in a sauce than you do in a soup.

Above before blitzing.
I can’t say exactly what I did because it was a taste and adjust job but more of the mustard powder, pepper, paprika and half of the fluid in the concentrated stock and also half of the cream. It meant when it was blitzed there it was naturally a nice thick sauce with a good flavour for coating the broccoli.

Will defo do this again. I was concerned it was be too similar to cauliflower cheese but somehow miss that mark.
I was wrong, it is different and in a good way, it powered up the broccoli well. It’s not often that crispy chicken is the last thing left on the plate and today it was!

Edit - I’d be happy to have this on it’s own in the same way you have cauliflower cheese