Broccoli Cheddar Soup

Nothing makes me more aware of the passing of time like the change in seasons. It feels like just yesterday I was standing barefoot on my sun-toasted deck. And now I’m looking out of my kitchen window to the first snowfall of the season. Now I personally feel this beats Panera’s broccoli cheddar soup, but you’ll just have to try it out yourself to know for sure! *Recipe* - 2 c broccoli + their stems finely chopped - 1 c broccolini + their stems finely chopped - 2 carrots, shredded - 1 white onion, diced - 3-4 cloves of garlic, minced - 3 T unsalted butter - 3 T all-purpose flour - 2 c half and half - 2 c beef broth (Essential) - 2 c chicken broth - 1/2 t salt - 1/2 t black pepper - 1/4 t freshly grated nutmeg - 1/2 t cayenne pepper - 1 C sharp cheddar cheese, shredded - 1 c smoked gouda, shredded (Essential) . . • Steam your broccoli + broccolini florets and chop into tiny pieces. I don’t like large chunks in my soup. • In a pot, bring the chicken broth, carrots, onion, garlic, and broccoli stems to a boil and then simmer for 15 mins or until everything is tender. Theres no need to toss out those stems. They are very nutritious and take on the flavor of whatever you season it with. • In a large pot, melt your butter over medium heat. Whisk in equal amount of flour and stir for 1-2 minutes until it forms a lightly golden brown color. Reduce heat if it starts to brown. Add in your salt and pepper and continue to stir for another minute • Slowly whisk in your half and half. Remember, cold milk + hot roux = no lumps! Keep stirring until the mixture thickens and forms a gravy-like consistency. • Now pour in your chicken broth and vegetable mixture and mix well • Stir in your cheeses, adding a handful at a time until well incorporated. • Add in your broccoli and check seasoning and adjust. It should be well seasoned because the broth and cheese do contain salt. If the soup is too thick for you at this point, add in a cup of chicken broth a little at a time until you get the consistency you like. • Serve with a piece of bread or some saltines.