Wednesday, February 22, 2012

Don't Speak Too Soon

It seems as though the transition into spring has begun. Granted, we will probably see snow a few more times, but hopefully nothing significant. Hey, we've made it this far without everything screeching to a halt from the snow, I think mother nature can manage a few more weeks.

You can smell it in the air. It's crisp and fresh, with a hint of worm:). Soon it will start to smell green, I love when you can smell the green! I can't think of many things that make me happier than the first time I'm driving around and notice all the buds are bursting and color is back!

But for now, on the grey and gloomy, rainy days I relish in the opportunity to grab a blanket, a good book and a bowl of hot creamy broccoli cheddar soup :).

Broccoli Cheddar Soup

You will need:

  • 2 cups chopped broccoli florets, about 1 large head of broccoli
  • 3/4 cup thinly sliced carrots
  • 1 cup chicken broth
  • 1/2 medium onion, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • salt and pepper to taste
Combine broccoli, carrots and chicken broth in a small sauce pan. Bring to a boil, reduce heat and cover. Simmer for 7 minutes. Remove from heat and set aside.

Melt butter over medium heat in a medium pot. Add onion and cook until translucent, stirring frequently. Add garlic and cook one minute. Add flour and stir to combine with onion mixture. Cook for one minute, stirring constantly.

Pour broccoli, carrots and reserved cooking liquid into pot with onion mixture. Add milk and heat until piping hot, but not boiling. Reduce heat to medium low. Add shredded cheese a little at a time, stirring after each addition. Remove from heat once all cheese has melted.

Season to taste with salt and pepper, maybe a dash of red pepper flakes if you want to give it a kick. Serve with crusty bread or crackers.

Making sure you add the cheese in small additions over a medium-low heat is vital to the creaminess of your soup, and the cheese melting properly! Thanks to ommynoms for that! No more soups with unincorporated clumps of cheese for me.

Source: OmmyNoms, adapted from Allrecipes

*Edit* Of course it was pretty much a blizzard last night after I wrote this post. Not much as far as accumulation goes, but the driving was horrible. 

Also, I feel like I should add that this recipe only makes about 4 servings. So if you're planning it for company I would double the recipe. You can sort of tell from the picture that it just barely filled up my 4 qt. pot half way. We got dinner for the both of us, then lunch twice for me out of it.


  1. I love Panera Broccoli cheese soup and this looks just like it! I'm going to have to give this a try. Yum! :D

  2. I just noticed that you blogged this recipe and I was so excited that I had to comment! :-) I'm glad you enjoyed the soup- it has become one of our regular weeknight meals. Anyway, take care!