Broccoli and cheese soup recipe

I'm just going to keep on rolling with our comfort food theme for the day. I just looked out the window and thought "gosh, I wish I had some broccoli and cheese soup right now" and everyone knows once you get that on the brain there is no stopping until you get some (and I recommend it be this one). This recipe makes a nice big portion so you can make it and refrigerate it for lunch a few times that week or freeze a big tupperware of it and bring it out another night.

What you'll need:

1 head of broccoli

2 cups chicken stock

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 cup shredded carrots

1 small onion, diced

2 cloves garlic, minced

1 cup half and half

3 tbsp flour

3 tbsp butter

1/2 tsp each garlic powder, basil, cayenne pepper, salt and pepper

1. Prepare the veggies by chopping about 2/3 of the broccoli in small florets and leaving the other 1/3 as larger chucks. Shred the carrots and dice the onion.

2. Add your chicken stock to a medium sized pot on med-high heat. Add the small chopped broccoli, onion, carrots, and garlic to the pot and simmer for 15-20 minutes covered. 

3. Make the roux in your large pot, I used a dutch oven here. Start by melting your butter on med-low heat then add the flour and whisk constantly until you have a crumbly mixture. Keep stirring for about 3 minutes to cook the flour. 

4. Slowly add the liquid from the stock pot, it is fine if a few veggies jump in. Whisk the broth mixture until all of the flour clumps have dissolved and then throw in your veggies. Keep the heat on a low setting now and add your half and half, stir to combine. You do NOT want to let this mixture boil or it will curdle. 

5. Now is a good time to give your big chunks of broccoli a quick steam. You can do this by putting them in the microwave with some water or in a pot of boiling water. 

6. While your broccoli is steaming let the soup get warmed back up (heat still on low). Once it is warm turn your heat off and add the mozzarella and cheddar cheese, stirring to combine. 

7. Now add your steamed broccoli into the soup and add your seasonings. Give or take on the spices to your taste. Cayenne will add spice so go more or less to your taste. Serve this hot with a pinch of cheddar on top and a sandwich or bread stick.  

This recipe is really to die for. It is the perfect consistency and adding the big broccoli chucks at the end really give you those big piece of broc you want!