Summer can be about soup

My co-worker (and friend for life) and I joined the summer CSA at work. Last week we got a lot of broccoli. I am going to tell you, I am not a broccoli fan. But I wanted to cook with it, because I am a complicated soul like that. So I browsed the interwebs for broccoli soup recipes. So many. Creams, and cheese and what have you. So I made this one up for you, and while the official work taste testers haven’t added their input yet, I would never steer you wrong. So it might be hot out, but soup is for any time of the year. And in some places it’s winter, so enjoy it now on a cold night. Add some sour cream, have a crusty slice of bread and a bowl of soup, and remember that broccoli makes your eyes shine (or so my gran told me about any vegetable as a kid)

Broccoli Cheese Soup

1/4 (half a stick) of butter

1 large yellow onion, diced

2 garlic cloves, minced

1/3 tsp fresh thyme (or 1/4 dried) 

1/3 cup flour

3 cups milk (I used whole) 

2 1/4 cups chicken broth (or vegetable broth if you prefer)

1/2 cup cream

4 cups of broccoli florets, chopped

1 1/2 cups grated cheddar (I used sharp, but any kind you like is fine)

1/3 cup parmesan or italian grated cheese

salt and pepper to taste (I seasoned halfway through and at the end)


In a heavy saucepan or soup pot melt butter over medium heat

Add onions and garlic to butter, cooking until soft, 3-5 minutes

Season with salt and pepper (about 1/2 tsp each)

Add thyme and flour, stirring frequently for about a minute

Whisk in chicken broth, milk and cream until mixture is thick and bubbly

Reduce heat to medium low, add broccoli and cook until soft, about 10 minutes

*At this point I turned off heat and puree mixture with a hand held blender. If you want chunky soup, omit this step

Add cheese and stir until mixed together, seasoning again with salt and pepper

Serve immediately, or let cool to room temperature and store in fridge for one week, freezer for up to three months. 




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