sometimes the weather just calls for soup. it's been such a dreary, rainy fall in georgia. with the days shorter and darker, I find myself wanting to leave work and cuddle up at home on the couch and not much else. I've been cooking a lot lately, so don't worry about me, I do get up from my lifetime movies and shark tank episodes.
one of my favorite veggies is broccoli, I could eat it every day. I love it with cheese smothered on top. broccoli and cheese is the perfect combination of healthy and yummy. when we talk about broccoli cheese soup, there is no comparison to homemade. a great part of making your broccoli cheese soup is that you can cut the broccoli size to your preference. a lot of restaurants puree the broccoli so thin, you can barely taste it. if you're like me, you wonder how much broccoli is actually used in those soups. in my opinion, the broccoli should steal the show, so I left mine in large chunks. did I mention we've been buying french bread loaves on the reg lately? slice a loaf up and pair it with this soup or buy individual bread bowls and cut out the centers to serve the soup inside. not to mention, this soup only takes about 30 minutes to prepare... which gives you just enough time to get in your pjs before digging in. no judgement here, friends!
on another note, three more days to enter the giveaway! if you haven't already, make sure to enter!
recipe adapted from gimme some oven
3 T. butter or olive oil
1 small white onion, peeled and finely diced
2/3 c. diced carrots (about 1 large carrot, peeled)
3 cloves garlic, minced
1/4 c. flour
3 c. good-quality vegetable or chicken stock
2 c. milk (I used 2%, but any kind of milk will work)
3-4 c. chopped broccoli florets (about 1 medium head of broccoli)
1 t. Dijon mustard (optional)
1 t. salt
1/2 t. black pepper
8 oz. freshly-grated cheddar cheese (no packaged, pre-grated cheese!)
1. heat butter in a large stockpot over medium-high heat until melted. add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
2. whisk in the vegetable stock until it is evenly combined. stir in the milk, broccoli, mustard, salt and black pepper until combined. continue cooking, stirring every few minutes, until the soup reaches a simmer.
3. reduce heat to medium and continue to simmer the soup for another 6-8 minutes with the lid of the pot on, until the broccoli is cooked through and soft. stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
4. serve immediately, topped with extra cheese if desired.