Broccoli and Cheese Soup…It’s got a whole pound of Broccoli in it!

Mmmm… Mmmm… Good and NOT in a Processed Campbell’s Soup Kinda Way!

Prep: 15 min

Cook: 15-20 min

Serves: 4-6

Ingredients:

• 1LB Organic broccoli (fresh, not frozen).
• 1 Medium shallot, chopped
• 1/4 Large onion, chopped
• 2 Large organic carrots, sliced
• 3 Cloves of garlic, smashed
• 1 and 3/4 C Sharp Cheddar
• 4 C. Chicken stock, look for free-range and free of MSG (or vegetable stock).
• 1/2 C. Organic half and half
• 4 TBS Organic flour
• 3 TBS Butter
• 1 tsp Fresh organic thyme
• 1/4 tsp Paprika
• 1/2 tsp Fresh ground pepper
• 1/2 tsp Garlic powder

Instructions:

1. Bring a medium pot of salted water to a boil, boil fresh broccoli and carrots for 2 min, then rinse under cold water to stop cooking.  Reserve a handful of broccoli for the very end.
2. Melt 3 TBS of butter in pot on medium, add onion, shallots, garlic, and thyme cook for 2 min, stirring constantly.
3. Add 4 TBS of flour then slowly whisk chicken stock into mixture until dissolved.  Add broccoli and carrots and cook for 2 min on high.  Add garlic powder, paprika, and pepper.
4. Puree mixture with either a hand blender or food processor.  (May want to do this in batches, depending on your blending method).
5. Return to pot if need be and add half and half and cheese, stir well until all of the cheese is melted.
6. Add broccoli reserve to pot of soup and salt to taste (about 1 tsp of sea salt to start).
7. Serve with croutons or crackers.

Broccoli