Splendiferous Soup!

After a bean soup disaster earlier in the week I was ready to avoid new recipes for awhile but in my daily perusal of Pinterest this morning I came across a picture of Cheddar Broccoli Soup and was tempted.  When I found broccoli on sale at the grocery store I figured it was meant to be.  I also got a little round loaf of Rosemary Sourdough from a local bakery which paired wonderfully with the soup; I highly recommend getting some nice crusty bread to accompany the soup.

I'm happy to report that this soup got a resounding seal of approval and will definitely be made again at the Ninja Farmer residence.  The soup doesn't require any crazy ingredients and it is easy to make but does take some time and occasional attention. 

I ended up perusing a few recipes I found and tweaking them to fit what I had on hand and was willing to do.  So without further ado........

Super Delicious

Broccoli and Smokey Cheddar Soup

Makes about 5 servings (1 1/2 cups per serving)

Ingredients

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 1/2 cups 2% milk (or half and half)

4 cups chicken stock

1 lb fresh or frozen broccoli florets

1 cup finely chopped carrots

Kosher salt and freshly grated pepper, to taste

1/4 teaspoon grated nutmeg

6-8 ounces grated Tillamook Smoked Black Pepper White Cheddar 

Directions
Melt butter in a large pot over medium heat, and sauté onion until soft, about 3 minutes. Add additional butter and flour, whisking for 2-3 minutes to create a roux. Whisk while adding the half-and-half and chicken stock. Simmer for 10-15 minutes.

Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30 minutes.

Remove soup from heat and pulse with an immersion blender until smooth.
*Or, blend the soup in batches in a food processor until smooth, adding mixture back to the pot.

Return pot to low heat and stir in cheese. Simmer for 10 minutes, and serve.




I really think the thing the made this so good was the black pepper smokey cheddar.  I found the Tillamook at Fred Meyer and bought it awhile ago for the ninja farmer since he sampled it when we were in Oregon and he loved it.  If you can't find that kind of cheese I'm sure a different sharp or smokey cheese would do the trick.

I hope you enjoy this soup as much as we did!