Broccoli cheese soup is a relatively new idea that is only about 30 years old. I’m turning 50 this year which means that I probably never heard of or tasted broccoli cheese soup until I was in my 20’s, possibly 30’s.
My daughter Lindsey’s favorite vegetable is broccoli which makes this soup one of her favorites. The best part is that it’s very easy to make. I use frozen chopped broccoli to make this soup and it works well retaining its bright green color in addition to giving the soup a bit of texture because of all the stems that are chopped along with the florets.
I had a leek and shallot in the fridge and used it in place of the onion and garlic. Either way it would be delicious. Soup is a great way to use up what is left in the fridge.
BROCCOLI CHEESE SOUP (adapted from Emeril Lagasse)
3 Tbsp. butter
1 cup onions or sliced leeks (white part only, well rinsed)
1 clove garlic, minced
1 tsp. kosher salt
¼ tsp. white pepper
¼ tsp. dried thyme
¼ cup flour
2 14oz. cans chicken broth
16 oz. bag frozen chopped broccoli
1 cup half & half or milk
1 cup shredded med. cheddar cheese
In a medium pot, melt butter over med heat. Add onions, garlic, salt, pepper, nutmeg and thyme; cook until onions are soft. Add flour and cook for about 2 minutes. Stir in chicken broth with a whisk and bring to a boil. Add frozen broccoli and bring back to a boil.
Remove the pot from the heat and puree with a hand held immersion blender or in batches in a blender or food processor.
Place the pot of soup back on the stove over low heat. Add half & half and cheese; stir until cheese is melted.