Broccoli Cheddar Soup

Broccoli Cheddar Cheese Soup

With Julienne Carrots

This recipe for Broccoli Cheddar Cheese Soup with a Julienne of Carrots is a flavorful and hearty one composed for the Goddess on the Go. It is homemade, but takes much less time and effort, allowing you to create something that is gourmet while not being an arduous and time-consuming task that would leave you resentful.

 There are those who might labor under the misconception that homemade means you must resign yourself to endless chopping, dicing and shredding to be worthy of touting your culinary skills.   I mean if you think your sentenced to do all these cutting tasks to claim it is a homemade gourmet meal, by the same token wouldn’t you have to grind the wheat into flour, milk the cow, curdle the milk to produce the cheese and grow the vegetables?  Goddesses, in this busy world you need to readjust your definition of gourmet to use some time saving cooking loopholes that I call ‘cooking quid pro quo’

This is a double recipe that makes 8 servings – I feel it is important as a Goddess on the Go that you need to sometimes double recipes to get some mileage out of your efforts.  Serve this one night for dinner with a warm baguette.  Then skip a day and then serve it another evening with a half of a sandwich.

Happy Cooking!

And Remember Always Stay in Touch with Your Inner Goddess!

Broccoli Cheddar Cheese Soup with Julienne Carrots Ingredients

8 tablespoons Butter (1 Stick)

1 Medium Sweet (not yellow) Onion (chopped fine)

5 cloves Garlic (minced)

½ cup Flour

1 quart (4 cups) Unsalted Chicken Stock

1 tablespoon Better Than Bouillon Roasted Chicken Base (no need for extra salt)

½ teaspoon Paprika

½ teaspoon Pepper

9 cups Fresh Broccoli Florets (buy prepared to save time goddess on the go!)

2 cups Julienne Carrots (store bought)

4 cups Heavy Cream

16 ounces Sharp Cheddar Cheese (for soup)

1 cup Cheddar Cheese (for garnish)

Broccoli Cheddar Cheese Soup with Julienne Carrots Instructions

Melt butter in a large heavy pot or Dutch Oven over medium-low heat.

Add the chopped onion and cook 5 minutes or until softened and transparent.

Add the garlic and mix with the onion. Sauté until onions just start to turn slightly golden, stirring occasionally.

Add the flour and whisk together with onion until the flour begins to turn lightly golden.

Whisk in the chicken stock and cook on low until thickened about 15 minutes, whisking occasionally.

Add broccoli florets, carrots, Better than Bouillon, pepper and paprika. Raise heat to medium high and bring to a boil quickly reducing heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked fork tender.

Remove about 1 ½ - 2 cups broccoli florets and julienne carrots and put aside to garnish soup.

Using either an immersion blender or working in batches in your blender, puree the soup.  Let flecks of broccoli remain.

Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Stir remaining broccoli and julienned carrots in or use to top individual bowls of soup.

Add a sprinkling of grated cheddar cheese.

Serve with a warm baguette and butter and with your leftovers, for another evening, a half of sandwich.