Because it’s gettin’ all cold (ok, fine, cool) outside….
I just got back from Kissimmee, Florida competing at Food Fight Write/World Food Championships where it was 90 damn degrees and humid as all hell. In November.
(I placed BTW!!!).
I was sweating my ass off. EVERY.DAY.
The weather wasn’t much different when I got home. I think we’ve been at about 80 for the last three days, but today shit changed. Here in Alabama, our weather can be pretty unpredictable. Sometimes you can wear shorts during Christmas, and other times it may be 60 degrees in late May when the pool just opened. The high is 59 today. We call that kind of weather “Only In Alabama” weather. You never know what to expect here.
So, I took the opportunity to make some soup before it’s 90 degrees again. I have two favorites – one is Broccoli Cheese and the other is Tomato Basil. <— Please make that, by the way, and you’re welcome.
Anyway, I’ve made this soup several different ways. I finally settled on whole milk, evaporated milk, a little chicken broth, broccoli, lots of shredded white cheddar, of course, along with a few other things. The cheese I went with this time is Cabot’s Farmhouse Reserve because it’s basically crack-like. There’s no “getting enough” of this cheese. I’m sure I’ll say that about the White Oak or Alpine soon because I’m truly addicted and I can’t stop myself. Maybe I have a problem.
I’ve used cheddar, Muenster, etc., in the past, but this time I had to go full on Cabot.
I also added some cayenne because I have to have some kick. I just can’t help it.
Here’s your printable-
Ingredients
- 3 tbsp salted butter
- 1/4 white onion, diced
- 12 oz broccoli florets, chopped
- 2 cups whole milk
- 1 can evaporated milk
- 1/4 cup chicken broth, plus more if needed
- 3 cups Farmhouse Reserve White Cheddar Cheese
- 1 tbsp cayenne pepper
- 2 tbsp seasoned salt
- 1 tbsp coarsely ground pepper
Instructions
- Melt butter in a dutch oven over medium heat, add onion and saute.
- Add remaining ingredients and bring to a low boil; reduce heat and cover.
- Simmer for 20 minutes, stirring every few minutes to keep it from sticking. Add more chicken broth as needed if it gets too thick.
- [xyz-ihs snippet="Swoop"]
Notes
This is optional - I pulsed the soup ingredients in my food processor because I like it uniform in texture. You don't have to do this, but to get the soup smooth like in my photos, that's what you'll need to do.
This Post Has 5 Comments
Not many soups are better than this, except maybe tomato! It is supposed to snow in the next few days and this would be perfect. At least for me. Hubby has that broccoli thing going, but it looks like the cheese would make up for that!
Such a classic recipe, looks smooth and delicious! The way you describe that cheese makes me think I’ll have to try to find it and make this 🙂
Thanks Mary! Cabot is THE BEST!
I could live on broccoli cheddar soup. I’m dying to try yours now and I know there’s no way in hell I’ll find that cheese here. I’ll do my best and make do. 🙂
LOL – Maureen have you tried Amazon??