Tylor fell in love with this soup and has had it for lunch the last three weeks. He tasked me to make a facsimile. I researched a bunch of bad recipes - cheese whiz & heated cheddar soup? - and some decent but none hit the nail on the head. Here is my rendition:
Broccoli Cheese Soup
2 cup medium-fine chopped broccoli tops - no stems
4 cups vegetable stock - I used bouillon cubes.
1/2 cup shredded sharp cheddar - plus a bit for topping, if desired
1 cup shredded regular (NOT smoked) gouda - remove rind before shredding
1 cup shredded carrots
2/3 cup white onion - chopped fine
2 cloves garlic, minced
1 cup half and half
3 tablespoons flour
3 tablespoons butter
1 bay leaf
1/2 tsp garlic powder
1/8 tsp allspice
1/8 tsp nutmeg
1/8 tsp basil
Prepare vegetables. Put stock in a medium large pot and bring to a slow boil over medium heat. Add broccoli, onions, carrots, garlic and bay leaf. Cover and let veggies cook until soft - about 8 - 10 minutes. About 6 minutes into the veggies cooking take a large pot and melt your butter. Whisking constantly add flour. Remove from heat and add the vegetable stock. Stir until incorporated well. Add vegetables but pull out the bay leaf. Stir in half and half slowly. Add the spices. Turn the heat down to low and let everything heat up. Once it is hot add the cheese slowly stirring constantly. Serve with extra cheese and parsley on top if desired.
I made a nice parmesan focaccia to go with it. It was a lovely First Day of Fall meal.
