Broccoli Cheddar Soup

This is one of my favorite soups to get at a sandwich shop and imagine my surprise when I found out how easy it was to make at home! 


 You will need...

1 2 lb block Velveeta processed cheese, cubed (this should be done ahead of time as it is time consuming)

3 cartons low sodium chicken stock

1/2 medium white onion, finely diced

1 carrot, peeled and shredded

2 cloves garlic, minced

10 slices bacon, roughly chopped

2 small bags flash frozen broccoli florets

5 sprigs thyme

In a large soup pot brown bacon bits (should be chopped while raw). When bacon is cooked through and crisp, remove and drain grease. Place pot back over medium heat and put in 1 tbsp butter and 1 tbsp vegetable oil. Sautee onions, carrots and garlic until tender but not browned (you may want to throw the garlic in after the onion becomes translucent so it doesn't burn). Pour in 2 cartons of stock - bring to boil and reduce to simmer (BTBRTS! Thanks Chef Anne Burrell!). Tie thyme with kitchen twine and toss into soup. Let it simmer for about 20 minutes to let the flavor develop, remove the thyme and dump in the broccoli. Bring back to a boil, when broccoli is tender and cooked through (another 15-20 minutes or so) turn off burner and begin putting in handfuls of cheese, stirring constantly. Its important to be sure the burner is off as you do not want the cheese to curdle. Once all of the cheese is in, return burner to low and stir until cheese is fully integrated. If its too thick for your liking you can add addition stock warmed in a separate pan. Turn off heat and sprinkle in bacon, mix well and serve.

Another way to do this, if you prefer a smoother soup without the chunks of broccoli, is fish out the broccoli with a slotted spoon after its been cooked and blend it in a food processor or blender. Another option - if its available to you - is to blend it right in the pan with an immersion blender. This will still give you the delicious broccoli flavor without the chunk bitsy of it in your soup.

This goes great served in a sourdough bread bowl. I prefer to sprinkle some cheddar and 5 or so baguette croutons in the bottom of a bowl, ladle in the soup, sprinkle with more cheese and add a dollop of sour cream on top.

ENJOY!