Some people prefer soup for their soul. I, on the other hand, prefer soup for my tastebuds. My soul is a work in progress and nothing will be accomplished on an empty stomach.
Eating is almost a hobby of mine. Most women want to be thin. According to magazines and film, that’s the ideal aesthetic. I want to be thin. I used to be very thin until I moved to North Carolina and met Southern cooking for the first time. If you’ve never had Southern food, you don’t know what you’re missing. I promptly put on a pound or fifty after moving to NC. My weight has been yo-yo-ing for years since. I come in three sizes; big Mindy, medium size Mindy, and little Mindy. Let’s face it though, I’m not such an oddball – most women aren’t stick thin. While I too would like to be thinner reality is something much different. Food is my friend, one I can share my feelings with and enjoy. Today I’m big Mindy working on downsizing to medium size Mindy.
This morning as I scrolled through Facebook I came across a recipe for a cheesy vegetable soup of some sort. Immediately I jumped down the rabbit hole and began searching for broccoli cheddar soup recipes. I don’t do the whole cook-and-share-a-recipe thing because so many people do this already. And seriously, am I going to do it better than the Pioneer Woman? Hardly.
Today, however, I felt inspired thanks to The Noshery’s post on Facebook. Today I was going to cook some soup and take photos and write down my steps. Take that awesome food bloggers of the world!
Disclaimer: I don’t actually measure ingredients when I cook so these ingredients are approximate. I know I should measure, but that takes all the fun out of cooking!
Broccoli Cheddar Soup
2 tablespoons olive oil
1/4 onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock
1 – 12 ounce bag coarsely chopped broccoli florets
1 cup chopped carrots
3 1/2 cups cheese (I used mild hoop cheddar and Mexican four cheese)
Salt and seasoned pepper to taste
~Sauté onion in olive oil in large saucepan until translucent, about 5 minutes. Add chopped carrots. Cook until tender.
~Add 1/4 cup butter to pot. Whisk until melted. Add flour to large saucepan over medium-low heat, whisk until incorporated; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of half-and-half if necessary to keep the flour from burning, 3 to 4 minutes.
~Gradually pour half-and-half into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes.
~Add broccoli; simmer until tender, about 20 minutes.
~Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.