Tour de Soup Series: #5 Broccoli Cheddar Soup

You guys, Fall is literally around the corner and it begins the day after my birthday! I’m not thrilled about celebrating my birthday, but I am anxious for some cooler weather. If you’re a Floridian like myself, it’s hard to tell when our eternal summer is going to end. In other states there are tell tale signs that autumn is approaching, but here it feels like each day is just as hot as the next, am I right?

Those of you not living in the Sunshine State, here’s a comfort food that your family is sure to love as the temperature drops. My second oldest, Lexy, and foodie in her own right, says it almost tastes like the kind of soup you get from Panera Bread. She packed it up for lunch the following day and a classmate of hers thought it came for Panera. I’ll take the “almost” as a win.

Broccoli Cheddar Soup

Serves: 8

Preparation: 10 minutes

Cook Time: 30 minutes

Ingredients:

8 Tablespoons butter

1 Onion, diced

1 1/2 Teaspoons garlic powder

4 Tablespoons all-purpose flour

4 Cups water

2 large chicken bouillion cubes

2 teaspoons kosher salt

1/2 Teaspoon paprika

2 heads of broccoli, florets, cut in small pieces

2 carrots, grated

2 Cups Half and Half

2 Cups Milk

8 ounces cheddar cheese

Directions:

  1. In an 8 quart Dutch Oven pot, melt butter and saute onions until translucent.
  2. Stir in flour. Pour in water and mix in bouillon cubes until dissolved.
  3. Mix in the salt and paprika and put in broccoli florets and carrots. Place on medium heat until vegetables are tender.
  4. Pour in half and half, milk and grated cheese.
  5. Ready to serve.

Tour de Soup Series: #1 Tomato Basil Soup

Staying at home with the family during this time of this global pandemic, continues to force me to step out of my comfort zone and into the realm of comfort foods. When it comes to dinner time, the favorites and regular staples are getting old i.e., spaghetti with meat sauce, tacos, baked chicken, and barbecued spare ribs. I get tired of having leftovers that no one will eat later. I have found it most effective when I make just enough so there is nothing left. Scarcity seems to work well for this family.

It has been a hot humid Florida summer, but nothing says summer like a cup of hot soup. I’m only half kidding. I love soup during hot or cold weather. On one particular humid summer night, Anthony and I were at a customer’s house where we were given a shot of Turkish coffee with a hint of orange. I found it particularly odd that we weren’t offered something to cool us down. He explained that hot drinks are supposed to cool you down. The particular science behind it I have since learned doesn’t work for those of us who live in a humid climate. All science aside, it wouldn’t change the fact that I enjoy making comfort foods year-around. I mean why not, right? Who says you can only eat pumpkin pie during Thanksgiving?

I should probably make summer soups, but this tomato basil soup is something you’ll want to add into your menu rotation. Even my picky eaters will have a bowl. It makes for a good Meatless Monday. Each spoonful is rich with flavor, especially with fresh basil. Please join me next week for next week’s Tour de Soup! Feel free to drop me a line to let me know your favorite soup.