soup season begins with broccoli cheese

broccoli cheese soup dinner fall homemade recipe soup

Fake fall is an annual Southern phenomenon that starts by dipping temps into the 70s, causing masses to shake off their boots, repair last year's forgotten knit sweater snags, and pumpkin their lives up...for a week.  Then it's back into the mid 80s for a reminder that fall, while the GREATEST SEASON OF ALL, is not here yet, and won't be for another 6 weeks.  It's like the groundhog seeing it's shadow.  A load of crap.  But, it inspires me, and I'm here for it, so soup's for dinner!

Broccoli Cheddar Soup reminds me of lunch dates between classes at the Ramskellar in the basement of the Lory Student Center at Colorado State University.  Jay and I would meet there on Wednesdays and get the bread bowls and beers, while he probably geeked out about some math thing and I edited the Collegian newspaper with a fine point red Sharpie...yeah, I did that like every day.  Nerd alert.

That's all I have to say about that.  Let's cut to the chase.  The recipe is so classic, so easy, and so delicious, I didn't even bother to edit and publish the process pics.  You know what it looks like, you know the texture you're after, and you know how damn good it is.  Plus, you get your veggies.  Got 30 minutes?  Go make some Broccoli Cheese Soup with the best, creamiest, dreamiest, and easiest recipe that you'll make over and over for years to come.

Ingredients ::

6 tablespoons butter (I use unsalted, always, but that's just me)

1 cup chopped yellow onion

3 cloves garlic, minced 

A heaping 1/4 cup of flour

3 1/2 cups milk

16oz chicken stock

1/2 cup heavy cream

3 cups chopped broccoli (I omit the stalks and add them to my veggie stock bag in the freezer because they take longer to soften)

2 1/2 cups shredded cheese (I go half sharp cheddar and half Cabot--use what you've got!)

1/3 cup shredded Parmesan cheese

salt and pepper, to taste

Start by melting the butter in a stock pot over medium, adding in the onions and cooking until translucent, about 4-5 minutes, stirring frequently.

Add your garlic and flour, stirring constantly for about 2 minutes to create your roux base (it should be a thick "paste").

Whisk in milk, then chicken broth, until it begins to thicken.

Add broccoli and cook until tender, about 8-10 minutes, stirring frequently (milk tends to burn at medium/high levels of heat and you don't want that!).

Remove from heat, stir in heavy cream and cheeses, and mix well.

Salt and pepper to taste--I do season every layer and it always comes out perfect.  You do you!

If you'd like a thinner soup, simply add more milk.

THAT'S IT.  That's all it takes to make the best bowl of broccoli cheddar soup on the planet. 

I hope you enjoy this classic family favorite this fall and every fall!

Best Wishes :: Warmest Regards,



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