Broccoli and Cheddar Soup

Autumn is fast approaching, and tis the season of comfort foods to keep you warm on chilly nights. And even though the warm weather is still lingering, I've been itching to make this soup.

The soup itself has very basic ingredients and isn't hard to make as a whole, but you do have you keep your eye on it for most of the cooking time because of the cream base. You don't want it to burn or bubble over. The end result is a thick and creamy soup with the tang of sharp cheddar and the sweetness of broccoli.

Broccoli and Cheddar Soup

1/2 cup butter
1 onion, diced
2-3 cloves garlic, minced
1/2 cup flour
4 cups light cream (or 2 cups each of half-and-half and milk)
4 cups chicken or vegetable broth
2-3 broccoli florets, chopped into very small pieces
1 teaspoon dried tarragon leaves
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
300 grams grated sharp cheddar

Yield: 10-12 servings
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
Total Time: 50-60 minutes

First, prepare the broccoli, onion, and garlic.

In a large stock pot (at least 16 cups), saute the garlic and onion in the butter until tender. Add the flour, stirring constantly until thick. Gradually add the cream and broth. Bring almost to a boil, stirring constantly. Reduce heat to medium/low, add broccoli, and simmer for 20 minutes (while this is simmering you can grate the cheddar cheese).

Season with herbs, salt, pepper, and any other seasonings you like. Stir in cheese, and simmer for another 10 minutes before serving.

Freeze in small containers for easy, toss-and-go lunches!

Cheddar and Bacon Potato Soup

This is a hearty, thick and creamy soup that's easy to make, especially if you've got a lot of leftover mashed potatoes. More suited to Thanksgiving or Christmas leftovers, but still just as delicious in the summer months. The recipe below is a doubled version of the recipe, because trust me, one batch will not be enough! Even if you are just making this for yourself, freeze half and save it for later. If you really only want a few bowls, the recipe is easy to cut in half.

Cheddar and Bacon Potato Soup
2 tablespoons butter
1 minced yellow onion (medium size)
3 1/2  cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
4 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup cream (I used half-and-half)
1/4 cup sour cream
2 green onions or scallions, minced
bacon, cooked and chopped

Yield: 6-8 bowls
Prep Time: 10-15 minutes
Cook Time: 20 minutes
Total Time: 30-45 minutes

Start by frying up a minced yellow onion in some butter in a large stockpot. Cook for 10-12 minutes, or until nice and golden brown. Add the broth and spices and stir well. Mix in your mashed potatoes. Bring the soup to a boil for one minute, stirring constantly. Reduce the heat to medium-low and add your cheese, bacon, green onions, and creams. Simmer on low until the soup is smooth. If your mashed potatoes are still a bit chunky and you would prefer a smoother soup, use an immersion blender, or transfer to a counter top blender to break up the chunks. Garnish with parsley, minced green onions, or bacon bits.

The great thing about this soup is that you can put your own twist to it. Try a vegetarian version using vegetable stock and omit the bacon. Add some diced celery for more texture. Or you could try an aged cheddar for a sharper taste. Bonus points for garlic mashed potatoes!

Enjoy!

-j