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SRC Reveal: Broccoli Cheese Soup

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It's time for Group B's April 2016 for the Secret Recipe Club. This month I was assigned to Cheese Curd in Paradise which is written by Ashley. I've been reading Ashley's blog for awhile. She's even taken part in a few online multi-day, multi-blogger events I've organized; and she's one of the hosting bloggers for our year-long project: The Book Club Cookbook Cooking Project. So, I was excited to get to explore her blog more.


Ashley lives in Green Bay, Wisconsin with her husband, her son Kellen and a brand new little boy! She serves up mostly family-friendly fare and you can follow her on social media: on Facebook and on Twitter.

I have to say I was more than a little excited about her pesto recipes - Garlic Scape Pesto, Almond Basil Pesto, and Basil Pesto. Then, there's what she makes with the pesto - Creamy Chicken Basil Pesto Gnocchi, Herb Crabcakes with Citrus Pesto Aoili, and Bacon Pesto Spread. I also looked at her Lactation Cookies for some friends with new babies.

But, in the end, I decided to give her Broccoli Cheese Soup a try. Funny story: the only memory my boys have of broccoli cheese soup was when we were stranded at a resort in the snow with no electricity. We were freezing and decided to see what was available in town. Turns out the entire town was out of power, but a local sandwich shop had lukewarm broccoli cheese soup. Needless to say, it's not a family favorite. I decided to change their minds with this version.

I did remove the milk and the flour and used a sharp cheddar instead of Velveeta. They were not totally convinced that they liked this soup - bad memories and all - but they ate it and assented that it was "better than that other broccoli cheese soup."

slightly adapted from 
Cheese Curd in Paradise's Broccoli Cheese Soup

Ingredients

  • 1 onion, peeled and diced
  • 1 T minced garlic
  • 1 T butter
  • splash of olive oil
  • 1 head organic broccoli
  • 5 C chicken stock
  • freshly ground pepper
  • 8 ounces cheese (I used a sharp cheddar)


 Procedure
Dice broccoli stems and chop head into florets. In a large souppot or Dutch oven, melt butter in a splash of olive oil. Add onion, garlic,and broccoli stems and cook until softened and caramelized. Add florets and chicken stock. Bring to a boil and cook until the broccoli is softened. Using a blender or food processor, puree the soup in batches. Return the soup to the pot and add the cheese. Stir until melted. Season to taste with pepper. Serve immediately.


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Comments

  1. Kathy WalkerApril 10, 2016 at 9:11 PM

    Perfect! I love broccoli and cheese! I have yet to make Broccoli Cheese Soup....a great selection for SRC.

    ReplyDelete
  2. AnonymousApril 10, 2016 at 11:28 PM

    what a great combination!!!

    ReplyDelete
  3. Renee Paj April 11, 2016 at 7:06 AM

    It snowed here this weekend, so a warming soup like this is perfect! Great SRC choice!

    ReplyDelete
  4. Tracy | Pale YellowApril 11, 2016 at 7:07 AM

    I love broccoli and this soup looks great. Since winter has reappeared, I need warm food to survive this spring!

    ReplyDelete
  5. CorinaApril 11, 2016 at 8:49 AM

    I've never made a broccoli cheese soup before but it sounds lovely!

    ReplyDelete
  6. JulieApril 11, 2016 at 5:16 PM

    One of my favorite soups. Beautiful color on the broccoli!

    ReplyDelete
  7. A Day in the Life on the FarmApril 11, 2016 at 7:03 PM

    I've been having a hankering for broccoli cheese soup. I think I need to come over for dinner.

    ReplyDelete
  8. JeanieApril 11, 2016 at 7:30 PM

    Broccoli cheese soup is one of our favorites. In fact, this recipe makes me want to make it.

    ReplyDelete
  9. Patricia @ ButterYumApril 11, 2016 at 7:38 PM

    Mmmmmm - broccoli cheese soup is the best!

    ReplyDelete
  10. Jessie WeaverApril 13, 2016 at 12:34 PM

    I love broccoli cheese soup if it is made well! (I don't love the taste of Velveeta either.) this looks like one to try!

    ReplyDelete
  11. Linda@2CookinMamasApril 14, 2016 at 5:36 PM

    One of my favorite soups! Nothings better than broccoli with sharp cheese.

    ReplyDelete

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