AuthorHeather WallaceCategorysOupDifficultyBeginnerCreamy broccoli cheese soup is fall's comfort food.
When the leaves that fell from the trees no longer blow across the lawn because it's rained for days, and there's a chill in the air that whispers snow...this is the soup that will warm your soul. That time of year when you pull the sweatshirt from the back of your closet and bundle up under a blanket on the couch to watch your favorite show means it's time for soup...and, not just any soup. You can't get the flavor of a homemade soup from a can or packet, you can only achieve bliss that drips from your spoon by doing a little bit of work in a dutch oven or stockpot.
So skip the can opener and pick up a knife, chop up some vitamin-rich veggies and delight in a warm steaming bowl of this decadent broccoli cheese soup.
In a large dutch oven or stockpot melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Cook 1 medium chopped onion until soft, about 5 minutes. Add 1 clove of minced garlic and saute for 30 seconds more or until fragrant.
Add 1/4 cup of white wine to deglaze the pan, cook for 3 minutes.
Stir in 1 head of fresh chopped broccoli and 1 head of fresh chopped cauliflower, and cover with chicken broth. You can also substitute fresh for frozen vegetables by adding a 16-ounce bag of frozen broccoli and a 16-ounce bag of cauliflower if you prefer. I also like a little bit of heat so I add 1/4 teaspoon of red pepper flakes.
Bring to a low boil and reduce heat, simmer until vegetables are tender, about 10-15 minutes.
Reduce heat to low and add 1/2 cup of sharp cheddar cheese, and 1 1/2 lbs of Velveeta cheese (cubed); stirring until melted. Or shall I say "processed cheese product"....sorry, don't hate me but it really makes for a smooth soup. Feel free to substitute with sharp cheddar cheese instead.
Pour in 1 cup of whole milk, 1 cup of half n half, and 1 tablespoon of garlic powder.
In a small bowl combine 2/3 cup of cornstarch and 1 cup of cold water, stir until there are no clumps.
Whisk into the soup and cook on medium stirring occasionally until thick and heated through.
Top with shredded sharp cheddar cheese and serve hot.
Ingredients
Directions
In a large dutch oven or stockpot melt 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Cook 1 medium chopped onion until soft, about 5 minutes. Add 1 clove of minced garlic and saute for 30 seconds more or until fragrant.
Add 1/4 cup of white wine to deglaze the pan, cook for 3 minutes.
Stir in 1 head of fresh chopped broccoli and 1 head of fresh chopped cauliflower, and cover with chicken broth. You can also substitute fresh for frozen vegetables by adding a 16-ounce bag of frozen broccoli and a 16-ounce bag of cauliflower if you prefer. I also like a little bit of heat so I add 1/4 teaspoon of red pepper flakes.
Bring to a low boil and reduce heat, simmer until vegetables are tender, about 10-15 minutes.
Reduce heat to low and add 1/2 cup of sharp cheddar cheese, and 1 1/2 lbs of Velveeta cheese (cubed); stirring until melted. Or shall I say "processed cheese product"....sorry, don't hate me but it really makes for a smooth soup. Feel free to substitute with sharp cheddar cheese instead.
Pour in 1 cup of whole milk, 1 cup of half n half, and 1 tablespoon of garlic powder.
In a small bowl combine 2/3 cup of cornstarch and 1 cup of cold water, stir until there are no clumps.
Whisk into the soup and cook on medium stirring occasionally until thick and heated through.
Top with shredded sharp cheddar cheese and serve hot.