[ Food ]

Cheesy Broccoli Soup

So over the weekend I decided I wanted to make some soup. I wanted to try a new recipe since I tend to make a lot of the same things, chicken dumpling soup, chili, taco soup, etc. etc. So I found this Emeril Lagasse recipe for Broccoli and Cheese soup and decided to try it except there were a few things that I wanted to add or add more of, so I did. That is the best part about cooking vs. baking – you can add or omit whatever you would like! Whatever you do, don’t leave out the croutons! They added a whole different level of seasoning and they were so easy to make! I added the carrots to this recipe and I think next time I might add some cauliflower as well – if you have any ideas of things to add let me know!

 

Cheesy Broccoli Soup

Ingredients

  • 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup yellow onions – I used 1 large onion because I like onions
  • 1 cup carrots (I cut them into matchstick size)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper – I used black pepper
  • Pinch nutmeg – I used freshly grated nutmeg
  • 1/2 teaspoon minced garlic – I used about 2 cloves
  • 1/2 teaspoon chopped fresh thyme leaves – I used probably a good tablespoon because I love thyme
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock or canned, low-sodium chicken broth – I used 4 cups of chicken stock to make it a bit more ‘soupy’
  • 1 (16-ounce) package frozen broccoli, thawed and separated
  • 1/2 cup heavy cream – I ended up using about a cup of heavy cream since I used more stock
  • 1 1/4 cups shredded medium Cheddar – I used mild cheddar
  • Croutons, for garnish, recipe follows – don’t skip this part!

 

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, carrots, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme, cook, stirring until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.) – I skipped this part because I had cut down the size of my broccoli and I like chunks of veggies in my soup.

Add the cream and bring to barely a simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons and shredded cheese over the top of the soup and serve immediately.

 

Croutons:

  • 1 cup 1/2 to 3/4-inch cubed French bread – I used about 3 cups to make more to put away.
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Essence or Creole seasoning, recipe follows

 

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6-8 minutes. Remove from the oven and cool slightly before serving.

 

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme – I skipped this because I didn’t have any but I did put a bit more oregano in

Combine all ingredients thoroughly. – I didn’t use all of the seasoning because there was a lot! I saved some for next time

 

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Lee Ann

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