Creamy Broccoli Cheese Soup
I’ve been cooking up a storm lately…
The cold weather is slowly creeping in; every day there is more of a chill. And I feel an pull to the kitchen.
I think my instincts are kicking in. Although I have pretty easy access to food, it’s like the primal part of my brain remembers the winter months of my ancestors: a time when food was scarce, when stocking the larders for the cold months ahead was a matter of life and death.
And so I cook.
I want bone broth and veggies and cheese. I want warm and creamy and soothing.
I can’t really ask for a better soup than this to settle in and cozy up with: a creamy broccoli-cheese soup that is nothing like the gloppy, gooey mess you pour out of a can.
Here’s what you need:
Makes 6-8 servings
- 3 Tablespoons butter
- 3 Tablespoons avocado or coconut oil
- 1 medium onion, diced
- 5 carrots, shredded
- 1 pound frozen broccoli
- chicken bone broth to cover veggies
- 3 cloves garlic, minced
- 2 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper, optional
- cracked black pepper, to taste
- 4 Tablespoons butter
- 4 Tablespoons arrowroot powder
- 1 pint heavy cream
- 3 cups grated medium or sharp cheddar cheese
Here’s how to do it:
Heat butter and oil in a stock pot or cast iron Dutch oven. Add diced onion and saute 5-7 minutes. Then add shredded carrots, frozen broccoli, and enough chicken bone broth to cover the veggies. Simmer 15-20 minutes. Add minced garlic and seasonings
Then use an immersion blender to blend the veggies and broth to a smooth consistency. If you don’t have an immersion blender, transfer to a stand-up blender; but be careful! Hot soup exploding out of a blender is not fun.
You can leave it as chunky or make it as smooth as you like. We like a smooth and creamy soup. Return the pot to low heat and cover.
In a separate cast iron skillet, you’re going to make a roux. Melt 4 Tablespoons butter. Sprinkle in 4 Tablespoons arrowroot powder and allow it to cook, until fragrant. Using a whisk, mix together the butter and arrowroot until smooth. Slowly pour in the pint of heavy cream and continue whisking until the mixture thickens.
Transfer the roux to the pot of soup and stir. Increase the heat slightly and continue stirring until soup thickens.
Add grated cheese and stir until melted.
Ladle into bowls, top with extra cheese and cayenne pepper, if desired.
This rich and creamy soup is suitable for grain-free, gluten-free, and nut-free diets. And what a yummy way to get in a large serving of veggies AND healing bone broth!