Does the world really need another broccoli cheese soup? I hear you, probably not. But how about a version with an added vegetable? Less fat? Or a little more flavor and an extra antioxidant (turmeric)? How about that!
I tend to suffer from what the tech industry calls “analysis paralysis”. I want to research every recipe ever written, test them all, then mix & match to arrive at the very best possible version.
But when I bought a quart of broccoli cheese soup from my CSA’s winter store, it was tasty and really hit the spot. Okay, Inger, time to move on from perfection. Who can argue with something good that you actually get to eat?
Many of the internet recipes are pretty standard, but I was happy to see that Smitten Kitchen also did some of the fat lowering that I was inclined to do (I took it slightly further). Yes, even though fat is no longer such a villain, I can eat a big bowl when I’m hungry and I’d like to fit into my jeans when I’m done!
I also added some spices which give it a nice bright color (perfect if you use a white cheddar) and a very subtle flavor boost. If you like things spicy (my family doesn’t), increase to your tastes.
Unlike some recipes, I don’t do any pureeing for added thickness. You see years ago, I pureed a spinach soup which my kids promptly re-dubbed “Cream of Pond Scum Soup.” The emotional scars may never heal.
Puree if you want (completely or partially), but you’re on your own…
- 2 tablespoon butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon Dijon mustard
- ⅛ t cayenne powder
- ½ t turmeric powder
- ⅓ cup flour
- 5 cups chicken or vegetable broth
- 4 cups coarsely chopped broccoli
- 1 cup matchstick-cut carrots
- 1 cup half & half (or half any milk, half cream)
- 2 cups shredded sharp Cheddar cheese
- salt if needed
- Melt butter in large saucepan. Add onion and garlic and sauté until tender. Stir in mustard, cayenne and turmeric.
- Add flour and stir until completely combined. Add broth slowly, a half cup to a cup at a time, whisking to keep flour lumps from forming. When incorporated bring back to a boil and stir until thickened.
- Add carrots and broccoli and simmer until tender, about 15 minutes.
- Stir in half and half, then add cheese in handfuls, stirring to melt. Taste and adjust salt.
- Serve warm, with croutons if you would like.