Broccoli Cheddar Soup

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adapted from Mangio da Sola

ok last week I posted a recipe for Creamy Broccoli Casserole and talked about my husband's hatred for broccoli. Well folks. they should call me the miracle maker and make a cheesey movie about me because I have done the impossible. I have created something with the "devil food" (as Jared calls it) that he not only likes, but cannot get enough of.

Usually I am not a soup person ("wow....thanks for the beverage for dinner....and no, this will totally fill me up...") A lot of soups try too hard, and a lot of people try to hard to like soups. This soup however is one of the only soups I totally love, and it's so quick!

1/4 cup butter

1/2 cup chopped onion (see How to: cut onion like a pro, you'll be so glad you did it!)

2 cloves garlic, minced (see How to: save time using jarred garlic, makes this so much faster!)

1/4 cup flour

1 1/2 cups milk

1/2 cup heavy cream

2 cups chicken broth (pretty please use the low sodium kind. Not only does it regulate the salty flavor, but the normal kind has sooooo much sodium it is so bad for you!)

1/2 lb broccoli

1 cup carrot, grated

1/2 tsp salt

pepper to taste

splash of hot sauce (optional)

2 handfuls of grated cheddar or colby jack cheese

Chop up your broccoli into bite sized pieces, then measure it out. You should have 8 oz, or about 2 cups. Shhh...don't tell Jared I have almost 10 oz...

In a large saucepan (this is where the soup will all go, so like the biggest pot you got...) melt the butter over medium heat, then saute the garlic and the onion until fragrant. Quickly stir in the flour (this is making a roux, the flour will go on to thicken your soup!

As soon as the flour is mixed in, slowly pour in about 1/4 cup of the milk, and whisk, fast. You want to blend the roux and the liquid together. Once thoroughly mixed, add the rest of the milk, the cream, and the chicken broth. Bring to a slow boil

Add the broccoli and the carrots, and simmer on low heat for 20 minutes

Season with salt, pepper, and hot sauce, I love the hot sauce, just gives a little kick!

Throw in your 2 handfuls of cheese. Now I know that's not an accurate measurement, but you can really decide how much or little cheese you want. Sometimes I like a little, and sometimes I like a lot. Either way it's good, so you pick!

Serve immediately, and make sure to appreciate the cheesey (broccoli-y) goodness!

Oh look, his and hers broccoli soup!

Broccoli Cheddar Soup

1/4 cup butter

1/2 cup chopped onion

2 cloves garlic, minced

1/4 cup flour

1 1/2 cups milk

1/2 cup heavy cream

2 cups chicken broth

1/2 lb broccoli

1 cup carrot, grated

1/2 tsp salt

pepper to taste

splash of hot sauce (optional)

2 handfuls of grated cheddar or colby jack cheese

Chop up your broccoli into bite sized pieces, then measure it out.In a large saucepanmelt the butter over medium heat, then saute the garlic and the onion until fragrant. Quickly stir in the flour, As soon as the flour is mixed in, slowly pour in about 1/4 cup of the milk, and whisk, fast

Once thoroughly mixed, add the rest of the milk, the cream, and the chicken broth. Bring to a slow boil

Add the broccoli and the carrots, and simmer on low heat for 20 minutes

Season with salt, pepper, and hot sauce, Throw in your 2 handfuls of cheese. Now I know that's not an accurate measurement, but you can really decide how much or little cheese you want

Serve immediately