Easy Cheesy Broccoli Soup

There is nothing like a delicious bowl of soup to bring warmth and comfort to these treacherously cold winter days we’ve been experiencing. And yes, you can break out a can of your favorite soup. But why when in less than an hour you can make a fresh cheesy chowder that is guaranteed delicious. I also whipped up a few cheesy cornbread muffins to crumble in the soup. That’s right; just call me Chef Queen La De (Da). After scouring the web and magazines for the best recipe, I put my twist on a combination of faves from  iheartrecipes.com, Divas Can Cook.com,  a Panera bread copy cat from Youtube and a Marshall Field’s Cheddar Soup copycat. Here is what I did:

 

 

 

Ingredients

4 Tbsp butter

4 Tbsp flour

1/2 cup of sweet yellow onion, finely chopped

2 cups of holy trinity (onion, carrots and celery), chopped

¼ cup green onion or chives, finely chopped  (optional)

2 cups fresh broccoli, chopped   (I used a broccoli, carrot, cauliflower mix for color)

3 cups half and half

3 cups chicken or vegetable broth/stock

1 cup extra sharp cheddar, shredded

2 cups sharp cheddar cheese, shredded

Salt, pepper

Pinch of nutmeg

Cajun Seasoning Blend (garlic powder, cayenne, pepper)

 

Steam broccoli mix for about 4 minutes, to soften. Set aside to cool, then chop.

Melt butter in a large saucepan over medium heat. Add the sweet onion, holy trinity and broccoli mix; sauté, stirring, for about 10 minutes, or until the vegetables are soft. Sprinkle the flour, paprika and Cajun seasoning over the vegetables and stir for 2-3 minutes.

Whisk in the half and half and broth and bring to a simmer. Simmer, whisking occasionally, for 10 minutes, or until thickened. Decrease the heat to low and whisk in the cheese, nutmeg, salt and pepper. Stir until the cheese is completely melted and incorporated. Taste and adjust the seasoning as necessary. Let simmer another 5 or so minutes to meld flavors.

Depending on the desired consistency, you can add more broth/stock if the soup is too thick or a little flour if it’s not thick enough.

I whipped up a half box of cornbread mix according to package directions, then I added about ¼ cup of cheddar cheese to the batter. I put those in the oven right after I added the veggies so they were done around the same time as the soup.

Makes about 6 bowls.