In the Kitchen at Eidolon: Cheesy Broccoli & Carrot Soup

I love cheesy broccoli soup, especially to dip homemade french bread in.  Joseph isn't the biggest fan of broccoli, but he loves cheese, so I thought I'd come up with a recipe that suites us both. 

I don't like chunky soup, however, broccoli and carrots are acceptable chunks; but I do puree the onion, celery, and garlic portion.  If you don't mind chunks, don't worry about the puree portion of the soup making process.

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Here is what I did to make this delicious soup!

The goods:

1/2 yellow onion - chopped, 2 cloves garlic - chopped, 2 cups chopped celery (about four celery sticks), 4 tbl olive oil, four chicken bullion cubes, 1/2 tsp salt, 1/2 tsp ground black pepper, a pinch of oregano, a pinch of nutmeg, 1 bay leaf, 2 cups of broccoli florets, 1 1/2 cups diced carrots, 2 cups grated cheese of your choice, 1 can Campbell's Cheddar cheese soup, 1 cup heavy cream, and four cups of water.

The process:

In a large frying pan preheat olive oil on medium heat, add chopped onions, celery, garlic, salt, black pepper, oregano, and nutmeg to the frying pan.  Saute onion mixture on medium heat for 10 minutes.  Then, add four cups of hot water and bullion cubes to the onion mixture, cook for another 15 minutes with the lid on.  In the meantime, chop broccoli florets (about 2 small heads of broccoli) and carrots - set them aside. 

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After the onion mixture cooked in the water with bullion for about 15 minutes, transfer the mixture to your slow cooker.  The mixture will look like the picture below.

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I know this isn't the most appealing picture, but this is what the onion mixture will look like when it's ready to be transferred to your slow cooker.  At this point, puree the onion mixture with an immersion blender or use a regular blender or food processor; whatever you have.  

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Next add the grated cheese, can of cheddar cheese soup, cup of cream, broccoli florets, and diced carrots to your slow cooker.  Mix everything together well, drop in a bay leaf, put on the lid, and cook on high for about an hour. 

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After an hour of cooking the soup on high, stir the soup well and taste it; if the soup needs something, add more black pepper, turn down the heat to low, and let cook overnight or all day. 

Serve with a slice of french bread and enjoy!

Note:  If you don't want to worry about pureeing the onion mixture; chop all the veggies at once, dump everything into a crock pot at once, cook on high for one hour, then stir to make sure all the cheese is melting and not sticking to the bottom, then turn down your crock pot setting to low and let the soup cook for another four to six hours and enjoy!  This is truly an easy soup to make if you're not a picky eater like me.

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