Impromptu Entertaining: Broccoli Cheese Soup 2.0

A great way to kick off the year is with a reboot of a recipe that I posted last January.  I am constantly looking to better my recipes and give them a new lease on life.  Soups are always a great place to experiment and try new things because there is much more room for adjustment if things take a turn you weren’t planning on.

The original Broccoli and Cheddar Cheese Soup is a great soup with a smooth consistency.  I decided I wanted to change that and leave chunks of broccoli remaining for texture.  I also used two different types of cheese to give more depth.  Finally, I made this version gluten-free to provide more opportunities for serving to friends.  This soup is so quick and easy, it is perfect for an impromptu lunch (or dinner) on a weekend after an outdoor activity.

Despite the soup being gluten-free, I couldn’t help but serve it with a delicious grilled cheese sandwich!  You can never have too much cheese, can you?!?! 🙂

Broccoli Cheese Soup 2.0

• 2 Tbs butter
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 1/2 lb broccoli, roughly chopped into small pieces
• 2 1/2 cups heavy cream
• Cracked black pepper, to taste
• Pinch of kosher salt
• 9 ounces aged cheddar cheese, grated
• 3 ounces Asiago cheese, grated

Melt butter in a dutch oven, or large pot, over medium heat.

Add onion and garlic.  Saute 3-4 minutes or until tender.

Add broth and broccoli and bring to a boil over medium-high heat.  Reduce heat to medium and cook 10 minutes.

Add cream to broccoli mixture.

Cook for 10 minutes, or until slightly thick.  Stir constantly.

Add cracked black pepper and salt.  Only use a pinch of salt because the cheese will naturally add salt to the soup.

Remove from heat and add cheese.  Stir until cheese melts.

Serve with grilled cheese sandwich or a crust of bread.