National Cheese Lovers Day and Broccoli-Cheddar Soup!

And there's no better way to celebrate than with my broccoli and cheddar cheese soup! Plus, for all of you expecting a massive snow storm this week - this is perfect!!! I must admit, I'm jealous (about the snow, I made the soup)...

Broccoli-Cheddar Soup

2 tablespoons unsalted butter

2 tablespoons olive oil
1 small white onion, minced 

2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium vegetable or chicken broth
2 bay leaves

1/2 teaspoon dried thyme

4 cups broccoli florets (about 1 head)

8 ounces shredded sharp white and/or yellow cheddar cheese

Salt and freshly ground pepper

Melt the butter and oil together in a large Dutch oven or stock pot over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Whisk in the flour and cook until the flour is just golden, about 3 minutes. Gradually whisk in the half-and-half and mix until smooth and lump-free. 

Add the broth, bay leaves and thyme and bring to a simmer. Reduce the heat to medium-low, add the broccoli, and simmer, uncovered, until the soup thickens and broccoli is tender, about 20 minutes.

Discard the bay leaves. Working in batches, puree the soup in a blender until smooth or almost smooth (that's your choice).

Return the soup to the pan and add the cheese. Set the pan over medium heat and cook until cheese melts, stirring constantly (if you think the soup is too thick at this point, add more broth or water until you reach the desired consistency). Season to taste with salt and pepper.

Enjoy!

Serves 4

Photo: Serge Bertasius Photography