Broccoli Cheese Soup (via Annie’s Eats, an original recipe)
Nothing warms you up from the inside out on a Fall evening quite like a good, hearty soup. This time around, I decided to give Broccoli Cheese another try. It’s been years since I first made it. When I saw this recipe that did not use a ton of cream to finish the soup, I was hooked. Annie creatively uses a béchamel (yes, it’s better than a cup or more of heavy cream) with cheese added. This technique serves to incorporate the cheese very nicely as well as thicken the soup which at this point is really a chowder. Brilliant.
The cheddar flavor comes through and complements the broccoli perfectly. I used matchstick carrots that I chopped up a little more, so the pieces were more discreet. I did purée most of the soup and it was nice and thick. However, we decided that next time, I should chop my broccoli a little finer and omit the purée step. Either way, it’s delicious and will make you feel like curling up in a blanket next to a fire (not that we have a fireplace, but that’s beside the point). We topped the soup with some freshly grated cheddar, just because. I served this as a main course with garlic knots as a side. This would be delicious as a small first course if you wanted to make a more elaborate meal for a special occasion or dinner party.