First off, HAPPY FREAKING NEW YEARS. I hope you all made some sweet resolutions. Personally, I never keep my new year’s resolutions. I’m more likely to keep resolutions I make in October, or June, especially if they’re along the lines of “bake more cookies” or “don’t worry about hitting the gym today.”
…Just kidding. I totally hit the gym. Except I’m on vacation this week, and that may or may not mean that any and all exercise has gone out the window. But no matter. Because I have this awesome soup (in these AMAZING BREAD BOWLS) to get me through. PS – check out this almost-not-failing-cheese-sprinkling-picture (unlike the mac and cheese fiasco. Ugh).
So here is my soup. It’s my favorite soup (aside from all my other favorite soups of course).
It’s comfort food at its finest, which is exactly what I need when it is cold and yucky outside. And I’m sure it can be exactly what YOU need to help you stick it out with your new year’s resolution! Sometimes, you just need a kick in the pants, or a pat on the back, or a hearty bowl of soup a la breadbowl to keep you going. And this is JUST the thing.
- 3 Tbsp. Extra Virgin Olive Oil
- ⅓ of a large yellow onion, roughly chopped
- 2 cloves garlic, roughly chopped
- salt and pepper to taste
- 3 Tbsp. All-purpose flour
- 2 and ½ cups chicken, turkey, or vegetable stock
- ¾ cup milk (I used skim)
- 1 and ½ cups broccoli florets
- 2 cups sharp white cheddar cheese, shredded, plus extra for garnish
- 4 Sweet Wheat Bread Bowls
- In a large saucepan, heat olive oil over medium heat.
- Add onion, garlic, salt and pepper, and saute until onions are translucent, about 3 minutes.
- Add flour to saucepan and stir until flour has soaked up all the moisture. Cook for 1 minute.
- Add stock a little at a time, mixing the soup thoroughly to incorporate all ingredients and work out any flour-onion-garlic lumps that may have formed. When all stock has been stirred into mixture, add the milk and stir to combine.
- Bring mixture to a simmer and add broccoli. Simmer over medium heat until soup has thickened slightly, about 10-15 minutes.
- Remove soup from heat and break up broccoli and onion chunks using an immersion blender. If you don’t have an immersion blender, you can transfer the soup to a regular blender in small batches or use a potato masher. (I prefer the potato masher if my immersion blender isn’t handy – less mess!)
- Return soup to heat and simmer another 5 minutes or until soup has reached a “soup-y” consistency.
- Remove soup from heat and stir in shredded white cheddar cheese. Stir until all cheese is melted. Ladle into bread bowls and serve immediately, garnishing with extra sharp cheddar cheese.