Cool days and even cooler nights have us thinking about soup recipes more often. Is there anything better than a comforting bowl of soup when the weather turns chilly? I ran across a wonderful recipe and had to give it a whirl – We were so happy with the results! #happydance Here’s the recipe: ⬇️

This Broccoli Cheese Soup recipe is from gimmesomeoven.com and let me tell you, it’s a winner! I used my immersion blender and it worked out beautifully. It was my second soup with the immersion blender, so next time I would do it on high vs. low to see the difference. My initial thought was that I didn’t need it blended THAT well but after reading about it, you do. It makes a difference. Alternatively, you could use blender (just let it cool a bit before adding to the blender, don’t fill more than halfway full and remove the center piece from the lid and place a sturdy towel so it can get air, you may have to do this in batches – which is why I opted for an immersion blender).

Click HERE to print the recipe from Gimmesomeoven.com – or take a peek at my sticky note version (the way I made the recipe) below. Ali Martin provides some great tips for substitutions, etc. (blending is one of them), so definitely check out here site!

📒 BROCCOLI CHEESE SOUP

• 3 tablespoons olive oil
• 1 medium onion, diced small
• 2 medium carrots, diced small
• 3 garlic cloves, microplaned
• 1/4 cup all-purpose flour
• 3 cups chicken stock (I use Kettle & Fire)
• 2 cups 2% milk
• 1 teaspoon dijon mustard
• 8 oz. sharp cheddar, grated (+ extra to top with)
• 4 cups broccoli florets, diced (from 1 large head of broccoli)
• Sea salt & pepper to taste

Heat oil in deep stock pot (the immersion blender works better in a pan with tall sides), once oil is shimmering add onion and carrots – cook about 5 minutes.

Add garlic, cook 30 seconds – 1 minute, stirring.

Add flour – cook 1 minute, stirring constantly.

Add chicken stock, mix until combined.

Add milk and mustard until combined.

Continue cooking the soup, stirring occasionally, until it simmers, then reduce heat to medium.

Add the broccoli and cheddar and stir until combined, cooking 2-4 minutes or until broccoli reaches your level of tenderness.

Serve, garnished with extra shredded cheese.

Great served with a side salad or slice of homemade sourdough bread for dipping!

🍽️ Until next time…