Easy Broccoli-Cheese Soup

 

Easy Broccoli-Cheese Soup

I was at home one afternoon catching up on my dvr shows, Top-Chef– which is down to the final four and I will be so sad when it’s over; and the other show was The Pioneer Woman on the Food Network.  Of course those shows make me so hungry!

Well PW was making broccoli cheese soup with ham and I had to have a bowl soon.  I took a couple of her tips, like using the immersion blender and whipped some right up.  No ham in mine and I used a blend of different cheeses plus a secret ingredient. Well it’s not really secret, but it has become my go to ingredient to make an okay dish into to something that is fan-freaking-tastic!

My secret ingredient is More Than Gourmet Roasted Chicken Demi-Glace.  You didn’t think I would leave you hanging did you?  I had to postpone my cooking class over the weekend, featuring the More Than Gourmet products.  Dang the snow and icy roads!  So we have rescheduled for Saturday, February 18.  I hope everyone can still come!

Wyoming weather is so unpredictable and I’m overly cautious when it comes to icy roads.  The problem isn’t usually the snow, it’s the wind that blows the snow across the road to make ice.  Sometimes you can’t even see it, but it will be slick as glass!  I will say no thank you to driving on that!

With all of that snowy-icy weather this is the perfect soup to warm you right up!  It is ideal for those times you are in a hurry.  There are nights where we have soup, salad and bread just like The Olive Garden, except there’s no hour and a half wait for a table!  Just kidding, there really isn’t anything more satisfying than a bowl of homemade soup when it is cold outside!

Easy Broccoli-Cheese Soup

Ingredients:

  • 2 tablespoons butter
  • 1/2 cup onion
  • 2 tablespoons flour
  • 2 cups milk
  • 1 cup half and half
  • 1 More Than Gourmet Roasted Chicken Demi-Glace
  • 1 teaspoon salt
  • 2 cups frozen broccoli florets
  • 2 cups cheese ( I used a mixture of Dubliner, Colby-Jack, and Pepper-Jack, use what you have on hand)

Cooking Directions:
In a large saucepan or Dutch oven, add butter and onions.  Cook over medium-high heat until onions start to brown.

Stir in flour and cook for 1 to 2 minutes, stirring constantly.

Whisk in milk and half and half.  Lower heat to low.  Add demi-glace and salt, whisking until well combined and demi-glace is dissolved into milk.

Add broccoli and simmer about 20 minutes, stirring occasionally.
*Using an immersion blender, blend to desired consistency, as smooth or chunky as you like.

Cook 5 minutes, stirring occasionally.  Stir in cheese and serve immediately.

Yield: 4  small servings

Enjoy!
Miss

*Optional, if you do not have an immersion blender a traditional blender or food processor will work also to create a smooth soup.

Print Friendly