It's officially fall so time to make soup. One of my favorites is broccoli cheese, its a creamy warm bowl of goodness. I have taken a couple of recipes from Betty Crocker and Genius kitchen and came up with one I like. Easy to make and you can substitute vegetable broth of you want to go vegetarian.
4 tablespoons unsalted butter
1/2 an onion chopped
1 stock celery, chopped
1 garlic clove, minced
1 large carrot or 8 baby carrots, chopped
1/4 cup all-purpose flour
1 cup half-and-half
4 cups chicken or vegetable broth
1 bay leaf
3-4 springs of fresh thyme
salt and freshly ground pepper
4 cups broccoli florets and stems, chopped small
6-8 oz or 1 1/2 cups cheddar cheese ( a little extra for garnish)
Melt butter in dutch oven, add onion, celery, garlic and carrots. Saute for 5-6 mins. until softened. Add thyme sprigs. Add flour, stir another 3-4 mins. Add half and half, whisk, it will start to thicken. Add chicken or vegetable broth, bay leaf, salt and pepper, let simmer 10 mins. Then add chopped broccoli, simmer another 20 mins or until broccoli is tender. Remove bay leaf and thyme stems. Use immersion blender or blender to puree but leave some broccoli pieces. Add cheese and taste for seasonings.
Serve with a nice big salad or some warm buttered bread. Enjoy!
Also made some chocolate marble banana bread from Smitten Kitchen! I am sending it to work with Chuck, after I tried it of course, soooo good!