Creamy Broccoli, Carrot, and Cheddar Soup
October 31, 2011 § 4 Comments
Brrr! Did it snow where you live this weekend? New York City experienced its first snow storm, and I totally did not see it coming. Rumors began around Thursday evening, with talk of a couple inches of snow on Saturday. But temperatures were only supposed to drop to the high 30s, leaving me completely unconvinced anything was going to happen.
Boy was I wrong. On Saturday morning it quickly transitioned from rain to full on snow and sleet. Trapped inside, we promptly spent the rest of the day rearranging our apartment and getting some more things up on the wall. I can be so impatient about the decorating process (I just want it all done now!), but things are slowly coming together. And as promised, once everything is complete, a full apartment tour is in store!
So, on to soup. You’d think this soup would have something to do with the wintery conditions we’re experiencing, but truthfully it came about well before the snow arrived. I had a craving for Broccoli and Cheddar soup earlier this week, but wanted to create a version that was a bit heavier on the vegetables while still being indulgent. Turns out carrots pair beautifully with the traditional ingredients, providing a sweet balance against the sharp cheddar. It’s so good, I’m truly regretting not doubling the recipe!
Hope your week is off to a wonderful start. Oh, and how could I forget- Happy Halloween! I’ll be ringing in the holiday with a pile of gummy candy tonight…. yum.
Broccoli, Carrot, and Cheddar Soup
- 3 T butter
- 1 small onion, minced
- 1 shallot, minced
- 1 large clove garlic, minced
- 1 lb broccoli florets cut into a small dice (with no big pieces of stem)
- 2 medium carrots, diced
- 6 cups low sodium chicken broth
- 1/2 tsp paprika
- 1 tsp French mustard (I use Maille)
- 2 oz cream cheese
- 2 cups grated sharp cheddar
- 1/2 T salt
- 1/2 tsp freshly ground pepper
Set a dutch oven or large heavy bottomed pot to medium low heat. Melt the better; once melted, stir in the onions and shallots. Raise heat to just below medium, and cook for 10-12 minutes until the onions and shallots are nice and soft. Next add the garlic, cooking for 1-2 more minutes until fragrant. Lastly, add the carrots and cook for an additional 5 minutes until they’ve softened slightly.
Next add in the chicken broth, paprika, salt, and pepper, and bring to a boil. Lower and let simmer for 5 minutes, then add in the broccoli and simmer for an additional 10-15 minutes until the carrots ad broccoli are very soft. Remove from heat. Using an immersion blender, purée the soup until it’s very smooth. You can also purée the soup in a blender or Cuisinart and then return it to the pot. If the soup feels a bit thick, you can add more chicken broth at this ppoint. Once puréed, turn the heat back to medium low. Whisk in the cream cheese and mustard until well combined. Lastly, add in one cup of the grated cheddar, and stir until completely melted. Taste and season with additional salt and pepper if needed.
Serve the soup with a drizzle of olive oil and extra cheddar on top. Can be stored up to 4 days in fridge.