Broccoli Cheese Soup Recipe

This is literally the best broccoli cheese soup I have ever had in my life.  It's amazingly simple and free from any of the "cream of" soups and pre-packaged crud people seem to be so desperately avoiding these days.  It started as a recipe from a co-worker.  I have no idea where she got the recipe, but I've modified it to perfection.  It is by no means light, but it's a perfect dinner for a chilly night with some rolls or (drumroll, please) a BREAD BOWL.  Oh heavens, the bread bowl.

Broccoli Cheese Soup

1/2 cup butter, softened
1/2 cup all purpose flour
8 cups chicken broth
2 (14 oz) bags frozen broccoli florets
1 onion, diced
1 tsp black pepper
1 cup heavy cream
4 cups shredded sharp cheddar cheese

Combine butter and flour with fork.

In large soup pot, combine broth, broccoli, onion, and pepper.  Bring to a boil over high heat.  Reduce heat and simmer for 20-25 minutes or until broccoli and onions are tender.

Add butter mixture, stirring until soup has thickened.  Slowly stir in heavy cream.  Add cheese 1 cup at a time, mixing well after each addition until cheese is melted.

I hope you enjoy it!

White Bean Kale Soup

There are a lot of recipes on Pinterest lately that are some variation of white bean and kale soup.  I've tried a couple and they weren't inedible, they just weren't something I'd make again.  So I went with my gut (which never works out for me in the kitchen) and made up my own.  It turned out surprisingly well.  This recipe for Tuscan Bean Soup from Saveur was my starting point.

1/4 cup canola oil
3-4 ribs celery, chopped
2 medium carrots, chopped (I'd go with 4 next time)
1 onion, diced
4 cloves garlic, minced
2 cans cannellini beans, rinsed and drained
8 cups vegetable or chicken broth (I mixed mine b/c it's what I had)
1-2 tsp granulated garlic
2 medium red potatoes, cubed
seasoning salt to taste
3-4 handfuls chopped Kale leaves (I used about 1/3 to 1/2 of the bag I bought)

Heat oil in large stock pot over medium-high.  Saute celery, onions, and carrots until onions are translucent.  Add garlic and saute for another 1-2 minutes.  (Be careful not to scorch the garlic.)  Add beans, broth, granulated garlic, and potatoes.  Boil gently until potatoes are done (about 20 minutes).  Turn soup down to a simmer.  Add a few handfuls of Kale and cook for five more minutes.  I took an immersion blender and partially blended the soup to thicken it up and it gave it a perfect consistency.  (You all know how I love my immersion blender!)

The original recipe calls for squash, but I worried that it would add too much sweetness to the perfect savory flavor that it already had.  It also calls for fennel seeds, which I don't love.  And dry beans, which not only could I not find the right variety in the store, but they're a pain in the butt.  It also calls for water instead of broth.  I think my improvement in this particular ingredient is a no-brainer.  I can't compare the two recipes because I never actually Tuscan Bean Soup, but I can say this:  Thanks for the inspiration, Saveur!

I think next time I'll get some crusty bread to serve with it.  Mmmm, bread.

Hope you enjoy.