9/50 Cheesy Broccoli Soup


¼ c butter

1 small onion, diced

2 garlic cloves, minced

4–5 c fresh broccoli, cut into bite-sized florets

1 large carrot, peeled and diced

½ t salt

¼ t pepper

½ t ground mustard

3 1-c chicken (or vegetable) bouillon cubes

3 1/4 c water, divided

2 c half-and-half cream

2 bay leaves

¼ c cornstarch

2 ½ c shredded sharp cheddar cheese (6 oz block, hand shredded)


1 In a 6-qt heavy bottomed pot, heat butter over medium heat; add onion and sauté until almost tender, about 5 minutes; add garlic; sauté another minute. Stir in broccoli, carrot, salt, pepper, ground mustard, bouillon, 3 cups water, cream and bay leaves; bring to boil. Simmer uncovered stirring occasionally until vegetables are tender, 10–12 minutes. Remove bay leaves.

2 In a separate bowl, mix cornstarch and ¼ cup water until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, 1–2 minutes. Remove from heat; stir in cheese until melted. Serve sprinkled with additional shredded cheddar (the remaining 2 oz from an 8 oz block) and black pepper.

I love cream soups. Cream soup are not light soups. They are not everyday soups. They are indulgences. And they are worth it! The flavor of this soup was creamy, cheesy goodness. This soup recipe originally had a little nutmeg in it. I understand that many people like nutmeg with their greens (especially spinach). I don’t, so I took that out of my version. In making 50 soups in 25 weeks, I’m trying to stay true to the original recipes, but I have personally experienced some flavor combinations and know to avoid them. My personal additions to this recipe was a little ground mustard. Ground mustard is found in many cheesy recipes (like mac ’n’ cheese) because it heightens the taste of the cheese. If you’ve never tried it, I encourage trying it. And for the last flavor note, if you’re not a fan of the flavor of bay leaves, leave them out. But if you don’t use them simply because you view them as an inconvenience, having to fish them out before finishing the soup, please don’t skip using them. They add a lovely background flavor to the cream base. I have used them most often when making pot roast; but having tasted this soup, I will be using them in more cream based soups. Cauliflower and potato soups come to mind. Making this soup was pretty straight forward. Although I will mention in the step after the garlic, continue to watch the garlic so it doesn’t burn while you add the other ingredients or add the water first to lower the temperature and slow the cooking. I removed the soup from the heat at one point to avoid burning the garlic. Overall, this is definitely a recipe I’ll keep to make again, substituting ingredients in and out to have fun with and experience new and yummy flavors. And now I’m back to thinking about the cauliflower that came to mind before, and the potatoes, and peas with carrots, and brussels sprouts with some crispy bacon on top…

If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.



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