I have never been a fan of soup. I have a ton of friends who think I am crazy because it is considered one of life’s beautiful comfort foods. For whatever reason this weekend I was craving a warm bowl of soup so I started researching some different recipes that sounded tempting to me. This is when I came across a broccoli and cheese soup. I found one that looked appealing so I used it as my base recipe and then I added my own little twist and man, was it a home run. If you are a soup lover or just want to try a hot bowl of comfort that I urge you to play around with this recipe. You will NOT be disappointed.
4 heads of broccoli (cut off stems as close to the floret as you can)
Olive oil for drizzling
1 stick of unsalted butter
1 package or serving of ham (cut into cubes)
Salt and pepper
1 diced onion
1/3 c all purpose flour (I used tapioca starch)
2 white potatoes (cut into cubes)
4 cups plain almond milk (can use whole milk)
2 cups half and half
A teaspoon of freshly grated nutmeg
3 cups of freshly grated mild cheddar cheese
1. Preheat oven to 375 degrees F and place cut broccoli florets onto baking sheet. Drizzle a little olive oil over broccoli and sprinkle with salt and pepper. Bake until they begin to brown about 20 minutes.
2. While you are waiting, melt the butter in a pot over a medium heat. Once it is melted add in your chopped onions and chopped potatoes and cook until soft around 3-4 minutes. Sprinkle in your flour and stir until combined well and flour is absorbed.
3. Add in milk, half-and-half, nutmeg, and then the broccoli. Add a little salt and a nice dash of pepper. Cover and reduce heat to low and allow the mixture to simmer for 20-30 minutes.
4. Stir in your favorite cheese ( I used mild cheddar) allow to completely melt.
5. Once it is finished you can place mixture into a blender and blender until a puree consistency or use an emersion blender right in the pot. This is optional but I enjoyed the blended consistency of the final product.
All that is left is for you to enjoy.
I found the original recipe from Ree Drummond from The Pioneer Woman