Yesterday at 4:50 am, I told Sarah that I was going to get my ass back in check and back on sugar-free.
I went home and made broccoli cheddar soup instead!
In all fairness, Bay has been asking me to make it for over a week. So I caved. I totally could have eaten some chicken or a black bean burger. But, you guyyysssss….this looked and smelled so good, I said F*@& it!
I’ve tried a few recipes and they all called for velveeta. Don’t get me wrong, I love that cheesy goodness just as much as anyone else. But, what if you use real cheese? Or in my case, shredded bagged cheese..lol! And how about no potatoes? All the recipes I’ve used before are potato overload. This recipe is in NOOOO way shape or form healthy, lite or Kaia friendly!! It’s just good! Kinda like Panera broccoli cheese soup. Bay’s absolute favorite!
Here’s what you’ll need:
- 1 tablespoon butter
- 1/2 onion, chopped
- 1/4 cup (more) butter
- 1/4 cup flour
- 2 cups half-and-half
- 2 cups chicken stock
- 3 cups fresh broccoli, chopped
- 1 cup matchstick carrots (the bagged kind from the grocery store)
- 1/4 teaspoon nutmeg
- 2 cups sharp cheddar cheese, grated
- salt + pepper to taste
Here’s what you do:
Saute onion in 1 tablespoon butter. Set aside.
In your soup pot, melt 1/4 cup butter over medium heat. Add flour and whisk for 2 minutes. Stirring constantly, add half & half.
Add chicken stock and allow to simmer for 10 minutes.
Stir in veggies, broccoli + carrots + sauteed onions. Cover and cook over low heat for 25 minutes.
Remove about 2 cups of soup and blend or process in the food processor until smooth. Return to the soup pot and add cheese + salt + pepper + nutmeg.
Allow cheese to melt over low heat, stirring frequently.
Serve with french bread and try your very best not to have seconds 🙂
Bay has already requested that I made this soup again next week. Two thumbs up from the 10 year old!
This is the cheese I used. I only purchased it intending to eat it by the handfuls. If you can resist, then you are a saint!