Since I was craving this soup, I made it as soon as I saw it in a bread bowl. Since I didn’t have a batch of bread dough sitting in the refrigerator and was very hungry, I just poured this soup in a bowl. I plan to make bread later, though. Then I can dip some warm, fresh bread into this cheesy, warm soup.
There was one missing step in the recipe on her site (adding in the garlic), so I added it in the recipe below. Also, it involves adding cardamom and nutmeg, but I didn't taste the spices at all. I also added a few shakes of hot sauce; next time I'll add more. Enjoy!
adapted from Sugarcrafter
- 1/4 cup butter
- 1/2 chopped onion
- 1 clove garlic
- 1/4 cup flour
- 1 cup half-and-half
- 1 cup milk
- 2 cups chicken stock (I used bouillon cubes + boiling water)
- 1/2 lb fresh broccoli, chopped
- 1 cup carrot, shredded and chopped
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 8 ounces grated sharp cheddar cheese
- 4 ounces grated Colby jack cheese (I used Velveeta)
- Salt and pepper to taste
- Hot Sauce (optional)
Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.
Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.