Broccoli Cheese Soup

I don't know why, but I was feeling like soup today.  Although maybe this is more of a chowder consistency.  It's super filling and warm and good.  I know it looks like a long ingredient list for soup, but I promise it still comes together quickly and easily.  This recipe can very easily feed a whole family, and you can take on some bread if you really need something additional.

Broccoli Cheese Soup

6 tablespoons unsalted butter
½ onion, finely chopped
1 large carrot, grated
6 tablespoons all-purpose flour
2 cups chicken broth
4 cups whole milk
1 cup heavy cream
2 large heads broccoli, cut into bite-size flowerets an inch or less in diameter, stems discarded
1½ teaspoon roasted garlic powder
¾ teaspoon smoked paprika
¾ teaspoon ground mustard
¼ teaspoon Accent powder (optional)
½ teaspoon ground white pepper
1 teaspoon kosher salt
Pinch cayenne pepper

1 tablespoon Worcestershire sauce
10 ounces grated sharp Cheddar cheese
2 ounces grated Monterey Jack cheese
½ cup grated gruyere cheese

Melt the butter in a large pot over medium-high heat, then add the onion.  Cook, stirring occasionally, until onion is mostly translucent.  Add the carrot and cook for another minute or two.  Sprinkle the flour over the onion-carrot mixture, and mix until it forms a paste.  Continue to cook for a minute or two, or until the flour smells nutty.

Add the chicken broth and mix well to incorporate into the onion-carrot roux.  Then add the milk, cream, and broccoli.  Mix well.  Add the garlic powder, paprika, mustard, Accent (if using), white pepper, salt, cayenne, and Worcestershire sauce.  Mix well.  Once the soup starts to bubble, turn the heat down to medium, partially cover the pan, and cook for 6 to 8 minutes, stirring often to prevent scorching, until the broccoli is tender.

Remove the pot from the heat, add the cheeses, and mix well until the cheese is melted and fully incorporated.  Serve hot.

Makes 12 servings