Happy Tuesday, friends!
Last night I actually said out loud, "I can't wait for the first snow!" I want you all to remind me I said that when i'm complaining your ears off about how cold it is and how I can't wait for Summer lovin'. There is something just so romantic about Fall/Winter before the harshness of the post-holiday cold reality sets in.
Nothing warms your soul quite like a big bowl of soup with some crusty bread on those bone-chilling days so i'm on a mission to stockpile the best of the best soup recipes to get me through to Spring. And clearly, i'm on a broccoli kick right now.
This soup makes the cut. Its thick, creamy, and CHEESY with the most delicious spiciness from the Fire Roasted Chilis. The key to this recipe is using really good cheese. No pre-shredded crap here folks. Break out the grater and get to work on a block of cheese and you'll be glad you did. I served this soup with a fresh baked loaf of sourdough and it was divine, and it comes together in a snap!
You will need:
- 1/2 an onion
- 2 cloves garlic
- 2 carrots (shredded)
- 3 cups fresh broccoli florets
- 2 cups milk
- 3 cups low-sodium chicken broth
- 1 can spicy fire roasted chilis
- salt & pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 8 Oz (1 small block) sharp vermont white cheddar
- 4 Oz (1/2 small block) pepper jack cheese
I really like to prep all my ingredients first, especially on a Sunday. I'm able to cook so much more quickly on week days after work if my ingredients are already chopped! You'll need to shred 2 carrots on your cheese grater, chop your broccoli into small bite-size florets, and shave you onion very fine. Oh, and don't forget about that cheese, please. :)
Saute your onion, carrot, and garlic in 3 tablespoons butter until the onions are translucent and your house smells amazing.
When your veggies are cooked, sprinkle your flour over them, and let the flour cook out just a bit, medium heat for 1-2 minutes.
Slowly add your chicken broth a 1/2 cup at a time, stirring consistently to make sure the flour is completely dissolved. Clumpy soup is not delicious!
Slowly add your 2 cups of milk, and then stir in your can of chilis.
Next comes the star of the soup, the broccoli! Add broccoli to the soup and stir until well mixed.
Add a lid to your soup, and on low-medium heat let it simmer for about 20 minutes. You do not want to bring it to a boil because it will make the milk gritty and not tasty at all. After 20 minutes, when your broccoli is tender and the flavors are amazing, season with salt and pepper, and slowly add your cheeses stirring the entire time so that it becomes well blended. Don't forget to reserve some cheese for topping!
Top your soup with some leftover cheese, toast up some crusty bread, and voila! Kiss your winter blues goodbye. :)
Until Next Time,