The hot weather is here early this year because we haven’t got anything else going on so why not make it stupefyingly hot in May? When summer comes I tend to switch my eating habits to bagged salad, sandwiches and take out. Let’s be honest, my winter menu is pretty similar but I make a lot of soup as well. Cheesiest Broccoli Soup might be my last soup until October.
Luckily, it’s a good one. Also, it is versatile. You can change the vegetable, the type of cheese, and the starch to pretty much whatever you want or have on hand. The amounts below will give you two pretty big bowls. Double and triple it and you’ve got enough to freeze some for later.
What you will need:
Olive oil or vegetable oil or canola oil
2 Tbsp flour
2 Tbsp butter
1/2 lb. broccoli florets
1 cup shredded cheddar cheese
2 teaspoons veggie or chicken stock concentrate
1 medium onion
1 clove garlic
1 cup milk
2 cups water
1/4 tsp chili flakes
1/2 cup rice or orzo or any small pasta
What you will do:
- Make yourself a drink. Isn’t that how we are all getting from 4PM to bedtime? Well, if you aren’t then get a glass of water or whatever it is you are drinking.
- Cut broccoli into bite size pieces (pieces you could get on a spoon and into your mouth without choking yourself).
- Medium dice onion.
- Finely chop garlic.
- In liquid measuring cup, combine 8oz milk, stock concentrates and 1 cup water.
- In a medium put, heat a drizzle of olive oil over medium-high heat. Add onion and cook, stirring occasionally for 3-5 minutes. Then add broccoli and cook 5-7 minutes more until broccoli is wilted and onion is softened and lightly browned.
- Add chili flakes and garlic and cook 30 seconds more.
- Reduce heat to medium and season with salt and pepper.
- Stir in butter until melted. Add flour, cook and stir often until lightly browned.
- Gradually stir in milk mixture.
- Add rice or small pasta.
- Let simmer until the pasta or rice is done (rice takes about 15 minutes, pasta will take what the package says it will take).
- Stir in the cheeeeeeeeeeeeeeeese!
- If the soup feels too thick, add in water a tablespoon at a time until it loosens up.