Comfort food at its finest. Broccoli soup is easy to make and satisfies a craving for warm, creamy and cheesy, without being high in fat.
- 1 large onion, chopped
- 3 tbs butter
- 1/4 cup of flour
- 1 heads of broccoli chopped + the leftover stems of another head
- 1,5 dl cream
- 1 carrot diced
- 7,5 dl of vegetable broth, or 2 vegetable bullion cubes and 7,5dl (3 cups) of water
- a pinch of nutmeg (optional, but I think this really makes a difference)
- salt and pepper
- 1 bay leaf
- 3,5 dl (2 1/2 cup) shredded cheddar or mild cheese
- Start making the roux, by melting the butter in a pot or dutch oven and adding the onion. Allow onion to yellow and become translucent, stirring constantly for 3-4 minutes. Sprinkle the flour and continue to stir until the flour has become golden in color.
- Gradually whisk in the cream until thick and incorporated. Add the broth, nutmeg, salt and pepper and bay leaf and bring to a boil.
- Add broccoli and carrot and continue simmering for about 20 minutes, or until vegetables are tender.
- Remove bay leaf and blend with an immersion blender, or transfer soup into a blender and pulse briefly, leaving small chunks.
- Add cheese and whisk over medium heat until melted.
- Garnish with grated cheese and serve hot, in a bread bowl if you like. (this soup is very good with a sour-dough bread bowl)
I didn't have time for the bread bowl, but I wanted to use my fresh broccoli. It's still snowing outside my window and this was the perfect thing to warm me up. This really rivals Panera Bread's version, even better I think. Which is especially nice if you're living somewhere without Panera!