Sarasota's Broccoli Cheese Soup Recipe

"This is my version of broccoli cheese soup. It is really a combination of a few recipes; but, it is just delicious! And, it is always a favorite. Now, I love fresh broccoli for this; I have made it with frozen; but, it just isn't as good in my opinion. But, if you use frozen broccoli, make sure to thaw, completely; you don't want any extra water in your soup. And, I love a mix of cheeses; I think it really adds a unique flavor to the soup. Serve with a ham sandwich for a simple lunch or dinner. And, this makes a big pot of soup; you could always cut this recipe in half. FYI, this will last a good 4-5 days in the refrigerator; and, easily re-heat in the microwave or on the stove. For a potluck party, it will stay nice and warm in a crockpot as well."

Step by Step Method

Step 1

Broccoli Note: An average size head will yield approximately 1-1 1/2 cups of florets. Remember, for this recipe we are only using the florets. But, save those stems - they make an awesome broccoli slaw; or, you can freeze them for later on in soup.

Step 2

Base ... Add the butter to a large pot on medium heat. Add the onions, garlic, red pepper flakes; and, saute for 4-5 minutes until tender. Make sure to stir often, you do not want the garlic or onions to burn. You want to sweat the vegetables slowly.

Step 3

Add the flour, and stir until combined. Continue to cook on medium heat for 1-2 minutes (to get rid of the raw flour taste); then, slowly add the broth (vegetable or chicken), constantly stirring, so you don't get any lumps. Then, add the milk, half and half; and, continue to cook until it begins to thicken and warms up. NOTE, it is best that the milk and half and half are room temperature.

Step 4

Broccoli ... Add all but 1 cup of the broccoli, a pinch of salt and pepper, all purpose seasoning, nutmeg; and, bring to medium heat. Do not let it boil; the milk can break. Cook uncovered for 10-15 minutes, until the broccoli is soft and cooked all the way through.

Step 5

Puree ... I use an immersion blender; but, you can also use a potato masher (which gives a more rustic soup); or, a stand up blender. You want to lightly puree the soup until you get a slightly creamy texture - you still want a little texture. If you use a stand up blender, be careful - Add no more than 1/2 at a time. Hot soup can be dangerous to puree in a blender.

Step 6

Finish ... Once the soup is pureed, add the cheese, off the heat; a little at a time, and mix to combine. Add the remaining 1 cup broccoli, carrots, and check for seasoning - and re-season if necessary. Cook on medium to medium low heat, for 10-15 minutes. Cook just until the remaining broccoli florets are soft and tender; but, not falling apart. The last minute, add the pimentos; stir until combined.

Step 7

NOTE: During this last 10-15 minutes of cooking ... if it seems to thick to your liking, you can add a bit more broth. That is a personal preference.

Step 8

Serve and ENJOY! ... As mentioned, this makes a big pot of soup; but, it is absolutely delicious. It doesn't freeze the best; so, you can make half the recipe if you don't plan to finish it off. Garnish with french fried onions - it may sound "odd," but, they are delicious in this. They are those crazy onions in a can you use for the 'famous' green bean casserole. And, you can always add a little extra cheese as well. My friend garnishes with crispy bacon bits. NOTE: this is also excellent served in a small bread bowl too.