Over-the-Top Broccoli Soup

  • 1 head of fresh broccoli, chopped fine
  • 4 carrots, shredded (about 1 cup)
  • 1 small yellow onion, diced fine
  • 1 red bell pepper, diced fine
  • 2 large cloves of garlic, minced
  • 1 bay leaf
  • 2 cups vegetable or chicken stock
  • 4 Tbsp all purpose flour
  • 4 Tbsp butter
  • Dash of ground nutmeg
  • Pinch of cayenne pepper
  • Fresh ground black pepper to taste
  • 2 cups half and half
  • 1 cup of sharp white or yellow Cheddar, grated
  • 1 cup of Gouda, grated
  • Salt to taste

Place vegetables and bay leaf into crock pot or pot and pour in stock; stir well, cover and allow to cook on medium-low until soft (20 minutes on stove or 3-4 hours on low in crock pot). When almost ready to serve, remove bay leaf; then in small pot on stove top, melt butter and whisk in flour, making a roux. Add seasonings (except salt) and half and half. When mixture is hot and bubbly, pour into soup pot or crock and stir to incorporate. Stir in cheeses; add salt and more pepper as needed. Serve when melted. (Depending on your preferences, you can use 2 cups Cheddar or 2 cups Gouda instead of 1 cup each.)

This soup is thick, rich, cheesy, and over-the-top good!



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