I have made broccoli soup many times, but never a traditional one like you would get at a restaurant. I like to hide veggies and eat low carb, but sometimes you just have to have comfort food. As I have been telling you, I got some free produce from the Chinese restaurant by my house before corona closures hit and they gave me a ton of broccoli. I decided it was time to make some comfort food.
And comforting it was! Tasted like I was at Panera! We all need to treat ourselves sometimes and I was so glad I did. I popped the leftovers in the freezer and they came out great. This is perfect for lunch or a Friday night during Lent dinner with some nice crusty bread. Make this and your taste buds will thank you. Full recipe to follow the montage.
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| A lovely bowl of delicious! |
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| The cast. I love getting natural light when I cook now! |
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| Chopping broccoli! |
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| And chopping some veggies too! |
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| Sauté those veggies on up! |
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| Make sure you have a thick roux! |
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| Gloriously creamy! |
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| Add your broccoli |
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| And then blend it up to break up the broccoli |
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| Et Voila! Pin it for when you need some comfort! |
5 tablespoons unsalted butter, divided
1 small/medium onion, diced small
3 cloves garlic, peeled and minced finely
2 large carrots, trimmed, peeled, and chopped
1/4 cup all-purpose flour
2 cups stock
2 cups milk
1/4 cup all-purpose flour
2 cups stock
2 cups milk
1/4 cup sour cream
2 to 3 cups broccoli florets, diced into bite-size pieces
salt and pepper to taste
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper (optional but I suggest it)
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls
2 to 3 cups broccoli florets, diced into bite-size pieces
salt and pepper to taste
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper (optional but I suggest it)
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls
In a large heavy-bottom pot Dutch Oven add 1 tablespoon butter and melt. Add the the diced onion and carrots, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Add the 4 tablespoons butter and flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux so be patient and make sure it is thick. Slowly add stock, whisking constantly. Slowly add the milk whisking constantly. Then stir in the sour cream. Simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. Add the broccoli and seasonings and stir to combine. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin.’ Use an immersion blender to break up the broccoli some if you are like me and didn't cut the florets small enough. Stir in the cheese until melted and incorporated fully. Transfer soup to bowls, garnish with reserved cheese, and perhaps some chopped green onions. I had a bowl and then froze the leftovers.
Happy Cooking!
Missy
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