Yum. This soup is delish! A perfect cozy dinner on a blustery day. It’s relatively easy to make. I’m sure there is a way to make it a bit more heart healthy (it has 2 cups of half & half) but ya know…sometimes a creamy hot soup is what you need.
Broccoli and Pepper Jack cheese soup – recipe from Angiesbigloveoffood.com:
2 cups broccoli, chopped
1 onion, diced
4 tablespoons butter (divided)
2 large cloves garlic, grated
2 tablespoon flour
2 cups chicken stock
2 cups half & half (whole milk)
1 1/2 cups (12 oz) pepper jack cheese, grated (avoid using pasteurized processed)
season with salt & white pepper to taste (suggestion: 2 tsp salt & 1/2 tsp pepper)
1/4 tsp cayenne pepper (optional)
Garnish with pepper jack cheese & dash of cayenne (optional)
In a 5 1/2 qt dutch oven, slightly salted, bring water to a boil & blanch broccoli for 2 mins. Drain, rinse in cold water to stop the cooking & set aside. (skip this if you bought frozen)
Return pot to the stove & reduce heat to medium, melt 2 tablespoons butter then add onion. Sauté’ for several minutes, until translucent and soft. Add garlic & cook for 1 more minute.
Push everything in the pot, away from the center to create a hole in the middle to make your roux. Melt last 2 tablespoons butter, add flour and stir together til all the flour is soaked up, don’t worry if some of the onions get mixed in. Stir everything in the pot together and cook for 1 minute to get out the raw flour taste.
Slowly add in your stock & half & half, 1 cup at a time, stirring to incorporate. Simmer for about 20-30 mins (be sure it doesn’t boil, just needs to get hot enough to thicken up).
Add pepper jack cheese, stir still melted. Then add broccoli, season to taste & finally your cayenne, at the very end.