A simple homemade broccoli and cheese soup featuring perfectly steamed broccoli, freshly grated Cheddar and Colby Jack cheese.
When we bought our home a few years back, I jokingly mentioned to my parents that the lot next door was for sale. And while I had diligently worked on them for a solid four years in regards to leaving Houston for Bryan/College Station, I have to admit, I don’t know that I ever really expected it to happen. However, once they found out there was a pond in between our home and the lot next door, interest was peaked and ears were perked.
So, as it turns out, it wasn’t necessarily the love of their daughter, or their two beautiful grandchildren that finally shifted them into gear toward BCS, it was the promise of a fishing hole next door. My dad had grand visions for the pond, and the project begun shortly after their move in date. The pond was drained, made much, much bigger, and then we waited on the rain to do its part to fill it back up. And, as you could probably guess, the pond is definitely full now, as B/CS has been in no short supply of rain.
While stuck mostly indoors over the last few days, looking out at a grey, windy sky, listening to the sounds of rain blow against the house and pitter patter to the ground, I’ve found myself craving nothing but soup, and there is one soup in particular that holds a very special place in my heart. Chicken soup for the soul? Pshh. I don’t think so — it’s broccoli cheese all the way for this gal.
It has been my favorite soup from the time I was a child to this very day. To tell you the truth, I didn’t even care for broccoli as a kid, but there was just something about that creamy, cheesy base, variegated with tender, green bits of broccoli that made my heart go pitter-patter. It was a special treat for me if my family went out for dinner, and a restaurant had it on the menu. I would order it every single time.
In my version of broccoli cheese soup, steamed broccoli is chopped into tiny bite-sized pieces and mixed into a simple soup base of onion, chicken broth and half and half, and is perfected by a generous portion of freshly grated Sharp Cheddar and melty Colby Jack cheese. Homemade broccoli and cheese soup was one of the first recipes I was determined to master after beginning my culinary adventures as a stay-at-home mom, and I am happy to report — this one is a keeper. Please, enjoy.
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A simple homemade broccoli and cheese soup featuring perfectly steamed broccoli, freshly grated Cheddar and American cheese.
- 6 tablespoons unsalted butter
- 1 yellow onion, finely chopped finely chopped
- 1 cup matchstick carrots
- 6 tablespoons all-purpose flour
- 2 cups unsalted chicken broth
- 2 cups half and half warmed
- 1 ¼ cups freshly grated Cheddar
- 1 cup freshly grated American cheese
- 1 ½ teaspoons Kosher salt
- ¼ teaspoon Black Pepper
- Scant ½ teaspoon soy sauce
- 3-4 cups roughly chopped, cooked broccoli
In a large pot or Dutch oven over medium heat, melt the butter. Do not allow butter to brown. Add onion and carrots and sauté for 6-8 minutes, or until softened.
Sprinkle flour evenly over the vegetables and stir until coated, about 2 minutes. Add the chicken broth, a splash at a time, stirring after each addition until smooth. Slowly stream in the half and half, stirring all the while.
Continue to stir occasionally until the soup has reached a simmer and simmer for 5 minutes or until the soup has thickened slightly.
Add the cheeses, along with salt, pepper, and soy sauce and stir until smooth. Add the chopped broccoli and stir once more. Ladle into bowls, garnish with extra cheese, serve and enjoy.