When I first started making this soup, I started with a simple broccoli and cheddar. The more often I did it, the more it changed. I added the Velveeta to smooth it out, and changed the base cheese depending on what I had on hand. Smoked Muenster, Sharp Cheddar, Blue cheese, can give your creation your own twist.
If you want a more traditional broccoli soup you can omit the Velveeta and just throw cheddar in there. I like adding the Velveeta because it helps make the soup creamy and reduces the chance of the soup ever breaking. .
Additionally, the bacon relish is an optional ingredient that I throw in to give it a spicy rich flavor. The garnish could be simple broccoli florets lightly blanched, diced hot peppers, or anything else you can think of to compliment it how you want.
Ingredients
Broccoli 2 ea
Onion 1 ea
½ & ½ 2 Qt
Milk 2 Qt
Velveeta 2 lb
Cheddar, shredded 4 cups
Crushed Red Pepper 1 T
Ground mustard 1 T
Tapatio, or other hot sauce 2 tsp
Butter 4 oz
Flour 4 oz
Dijon 1 T
S & P to taste
Garnish
Hot pepper Bacon Relish, Blanched Broccoli Florets
Method of Procedure
Bring a pot of salted water to boil while you cut the broccoli off the stem into smaller pieces and chop the stems up.
Once the water is rolling, drop the stems in for 1 minute, then drop the rest of the broccoli in. Blanch the broccoli for about 30 seconds to make the green brighter, then drain the broccoli and shock with ice water.
Melt butter and add flour. Cook on low heat while stirring to make a blonde roux.
Add diced onion, chopped up broccoli stems, crushed red pepper, and ground mustard then stir for 5-10 minutes.
Add milk and ½ & ½ and continue to cook on low heat while stirring.
Season the soup with the Dijon, hot sauce, and S & P.
Add half the blanched broccoli and simmer.
Add the cheddar and the Velveeta slowly while stirring to incorporate the cheese without breaking the soup.
Once the cheese is melted and the remaining broccoli florets (minus any you want to use as garnish) and use a hand blender to puree the soup to a smooth consistency.
Once blended cook for an additional 30 minutes.
Spoon the soup into bowls and garnish with the bacon pepper relish and broccoli florets.
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