Broccoli and Cheese Soup

My gouda! Jayson said that this was his favorite soup ever! In fact, he ranked it as the best dinner we've had in the last 2 weeks. The kids compared it to their favorite soup at Panera, and actually said it was better. But that's probably because my kids always say nice things about dinner.

I didn't take a picture until it was almost gone. Oops! Guess we'll have to make it again.

what's in it?

2 bunches of fresh broccoli [cut and chop the tops]
4 cups chicken broth

2 cup of shredded carrots

1 onion [chopped]
2 large cloves of garlic, minced

1 bay leaf

2 cups half and half 

6 TBSP all purpose flour
6 TBSP butter

1/2 tsp garlic powder

1/4 tsp allspice

1/4 tsp ground nutmeg

1/4 tsp dried basilsalt and pepper, to taste

1 cup of sharp cheddar cheese, plus plenty extra for topping [freshly grated]

2 cups of regular gouda cheese [freshly grated, rind removed]

get cooking!Add your broth to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your carrots, onion, garlic, and bay leaf.  Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. 

Once the broth is done, start your roux.  In a large pot, melt 6 tablespoons of butter on medium heat, whisking constantly.  Once melted, slowly add 6 tablespoons of flour as you continue to whisk.  Remove from heat and slowly pour in the broth from your veggie mixture  and stir to incorporate.  Next pour in the veggies and slowly stir in 2 cups of half and half.  Return to the burner on very low heat, uncovered.   Spoon out the bay leaf and season with the herbs and spices, adding a little extra of whichever you like to taste.  Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.