Broccoli Cheese Soup (small Batch)

 
I confess. One of my all time favorite soups has to be Broccoli Cheese. I could eat it any time, any how, any where.  Truth be told, hand on heart, I have even eaten it for breakfast.
I have been so happy to find fresh local broccoli at my farm shop lately and I am taking advantage of it!  Crisp and green and not long from the source. I just love it! 

 
I picked up some a few days ago and today I decided to use some of it to make a delicious fresh broccoli cheese soup.  This is one of my favorite soups to make and for several reasons.
One, it uses fresh ingredients. Two, its very quick and easy to make. Three, it is perfectly sized just for two people, although you could certainly double it to feed more. 
Finally, its delicious!  What more could you ask for in a soup!  This is a recipe I just love, and I am not afraid to shout that fact to the roof tops! 
 
Broccoli is one of my favorite vegetables and has been for a very long time. A member of the cruciferous vegetable family eating it comes with the prospect of glowing skin, better eyesight, and a lower risk of cancer and heart disease!
Who wouldn't want some of that. Add to the fact that its deliciously filled with vitamins and powerful antioxidants and you have a real powerhouse of nutrition!  
 
In my house, we enjoy it blanched with dips, ranch being a favorite.  I also love to eat it steamed or stir fried.  Beef and Broccoli is a real favorite of mine and something I always order when we go to a Chinese restaurant!
I love to tuck it into casseroles, one of my favorites being Turkey and Broccoli Casserole after Thanksgiving. A delicious way to clean up some leftovers.
And of course Chicken Divan is another long held favorite in my house. I have been making this since I was a very young woman in the 1970's!
 

WHAT YOU NEED TO MAKE BROCCOLI CHEESE SOUP 
Do note that this is a small batch recipe.  Quantities are given for two generous servings. Feel free to double them to feed more. 

• 2 TBS butter
• 1/2 small onion, peeled and chopped
• 2 TBS all purpose, plain flour
• 1 cup (240ml) half and half (half milk, half cream)
• 1 cup (240ml) low sodium chicken broth
• 1 small broccoli crown, florets only, cut into small bite sized pieces (about 1 1/2 cups)
• 1 small carrot, peeled and cut into matchsticks (about 1/2 cup)
• salt and black pepper to taste
• 1 cup (120g) grated strong cheddar cheese
• pinch nutmeg (optional)
• Crusty bread to serve

 
I have only ever used fresh broccoli in making this soup, but I don't see why you could not use frozen if that is all that you have. I have always found however that frozen broccoli kind of falls apart, or at least the ones I have bought does.
You could just grate the carrot if you wanted to, but I like the texture of the matchsticks. Its very easily done. Just peel your carrot, flatten a bit on one side so it doesn't roll. Cut it lengthwise into 2 inch long pieces and then cut those pieces into 4 or 5 thin slices. Flip them over and then cut those slices into 4 or 5 more thin slices. 
Easy peasy. But then again, I am a person who doesn't mind doing chores like this.  Call me crazy but, when I am doing it, I always have a Calgon take me away moment or two.  I go to my happy place.
 
I prefer to grate my own cheese for this soup. Pre-grated cheeses usually have something added to them to make them flow easily and I find that this can interfere with the integrity of the soup.
I use chicken stock concentrate. You can buy it in the stock aisle of the grocery store. You just need to reconstitute it with boiling water. It comes in many forms. Powdered, gel and liquid.
You could also use vegetable stock if you are wanting to keep it more vegetarian friendly.
 
Half and half is a cream product. I am never sure what to look for so I always just use half milk and half cream. This works well for me.
I always have both items in the refrigerator and I don't have to faff about with bringing in special ingredients just for a small pot of soup. 
You need to pick your battles and with such a small household (only me) I don't want to keep a whole lot of different stuff in my refrigerator that I will only end up having to throw away because it doesn't get used up.
 
HOW TO MAKE BROCCOLI CHEESE SOUP 
When I say nothing could be quicker or easier I am not just blowing sunshine up your skirt!  I really mean it, and if you have all of your ingredients prepped ahead of time, it goes together even faster! 

Melt the butter in a medium saucepan over medium heat. Once it starts to foam, add the onions and cook, stirring occasionally, until softened. Sprinkle the flour over top and stir. Cook for a further two minutes. Make sure you keep an eye on it and don't let your butter burn!  The reason for cooking it for a few minutes after adding the flour is to cook out any taste of the flour.If you want to keep it lower carb you could use Tapioca flour.

 

Whisk in the half and half and chicken brown. Add the broccoli and carrot sticks. Turn the heat down to low and leave to simmer for 20 to 25 minutes or until the broccoli and carrots are tender.Taste and adjust seasoning as needed with salt and pepper. (Remember you will be adding cheese which can be salty so do be judicious with the salt addition!)

  Remove from the heat and stir in the cheese.

Return to low heat and just heat through, stirring, until the cheese has thoroughly melted. Stir in the nutmeg if using. Serve hot.I think its fair to mention that you don't want the soup boiling after you add the cheese. It might cause the cheese to become granular or the soup to separate.  Just heat it to the point of boiling and then remove it completely.

 
Store any leftovers, covered tightly in the refrigerator. Any leftovers can be reheated gently over medium low heat, stirring constantly, until hot.  Again, don't really allow it to boil.
I don't really recommend freezing this soup because of the dairy content, which may separate when freezing.
 
This really is a delicious soup. Rich and velvety with nice pieces of carrot and broccoli throughout.  You can blitz it in a food processor if you want a smoother finish, but I personally enjoy the chunks.
I like mine with crackers, buttered, but crusty bread or bread sticks are also excellent with this. Of course the ultimate go with is baking powder biscuits, especially cheddar ones. 
PS - I sprinkled a little bit of extra cheese on top when I went to serve it because I am a bit naughty like that and why not! Delicious!!

Some of my more favorite Cheddar biscuits are:
INA GARTEN'S BUTTERMILK CHEDDAR BISCUITS - The dough for these simple biscuits go together quickly in the food processor.
CHEDDAR, BACON & CHIVE BISCUITS - Biscuits don't get much better than this!
CHEDDAR PAN BISCUITS - These are fabulous. Especially served hot from the oven with plenty of cold butter for spreading. Yummy!!
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Broccoli Cheese Soup (small batch)

Yield: 2 generous servingsAuthor: Marie RaynerPrep time: 10 MinCook time: 30 MinTotal time: 40 MinThis is a really easy version of Broccoli soup that goes together in a flash, Quick, easy, comforting and delicious! I like to enjoy it with a crusty roll.

IngredientsUSMetric

• 2 TBS butter
• 1/2 small onion, peeled and chopped
• 2 TBS all purpose, plain flour
• 1 cup (240ml) half and half (half milk, half cream)
• 1 cup (240ml) low sodium chicken broth
• 1 small broccoli crown, florets only, cut into small bite sized pieces (about 1 1/2 cups)
• 1 small carrot, peeled and cut into matchsticks (about 1/2 cup)
• salt and black pepper to taste
• 1 cup (120g) grated strong cheddar cheese
• pinch nutmeg (optional)
• Crusty bread to serve

Instructions

1. Melt the butter in a medium saucepan over medium heat. Once it starts to foam, add the onions and cook, stirring occasionally, until softened. Sprinkle the flour over top and stir. Cook for a further two minutes.
2. Whisk in the half and half and chicken brown. Add the broccoli and carrot sticks. Turn the heat down to low and leave to simmer for 20 to 25 minutes or until the broccoli and carrots are tender.
3. Taste and adjust seasoning as needed with salt and pepper.
4. Remove from the heat and stir in the cheese.
5. Return to low heat and just heat through, stirring, until the cheese has thoroughly melted. Stir in the nutmeg if using.
6. Serve hot.

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