Why do people (and our dog Willow) enjoy a bowl of hot soup on a dark, cold, rainy autumn day? Is it because soup is a bowl of warm for your insides, when it’s cold outside? Whatever the answer, it is comfort food for sure.
My broccoli-cheddar soup is lick-the-bowl good and best of all; it warms the body and soothes the soul on a cold, blustery day. Serve with hot, fresh-baked bread for a complete meal.
1 tablespoon melted butter
½ medium chopped onion
¼ cup melted butter
¼ cup flour
2½ cups half-and-half
4 cups vegetable broth
1 tablespoon Better Than Bouillon Vegetable Base
12 ounces fresh broccoli florets
1 cup carrots (washed and grated – do not peel)
Salt and fresh ground pepper to taste
¼ teaspoon grated nutmeg
7 ounces Kerrygold Skellig Sweet Cheddar (grated)
Melt 1 tablespoon butter in a large pot over medium-high heat, and sauté onion until soft, about 3 – 5 minutes. Add additional ¼ cup butter and flour and whisk for about 3 minutes to create a nice roux. Add half-and-half, whisking the entire time, broth and vegetable base. Cover, reduce heat to low and simmer for 20 minutes.
Stir in the broccoli and carrots. Add salt, pepper and nutmeg and simmer for another 30 minutes.
Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot. Either way, stir in cheese and simmer for about 5 minutes more. Serve hot.