Yummy, yummy soup. I have had an insane aversion to vegetables lately (formerly my favorite food!) so I decided soups are a good way to smuggle some in. As a kid, my mom would take me to the Tillamook Creamery Restaurant in NE Portland which has since closed. They had the most delicious Cheddar Broccoli Soup! There is a cafe within the Tillamook Cheese Factory in Tillamook, OR and it is possible this delicious soup still exists, but in the meantime I had to fabricate my own.
5 tbs butter
1/2 white onion, diced
1/4 cup flour
3 bay leaves
1/2 tsp sea salt
coarsely ground black pepper to taste
2 cups heavy cream
1 cup water
2 cups chicken stock (homemade if possible)
4 cups broccoli florets (approximately 1 1/2 heads)
2 cups shredded cheddar cheese (I used a mix of sharp cheddar and white cheddar cheeses)
Melt butter on medium in a large saucepan.
Add diced onion and cook until soft, approximately 3 minutes.
Very slowly whisk in flour. Cook for about 1 minute then slowly whisk in heavy cream.
Add bay leaves, chicken stock and water, bringing mixture to a soft boil. Immediately turn heat down to get mixture to a simmer.
Simmer for approximately 10-20 minutes.
Add broccoli florets and simmer until soft, approximately 15-20 minutes.
Remove from heat for 5 minutes and remove bay leaves. Blend soup using an immersion or standard blender. Return pureed soup mixture to heat and add cheese, stirring frequently.
Serve with shredded cheese on top.
Oh man, this soup totally hit the spot. As someone who doesn’t tolerate dairy very well, the taste was well worth the potential aftermath!