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Broccoli Cheddar Soup

 Both USM and NEC semesters are done. My favorite time has come- holiday and soup season. Enjoy a classic Broccoli cheddar.


 1 medium yellow onion

 1⁄2 pound broccoli

2 1/2 cups vegetable broth

4 ounces cream cheese 

4 ounces shredded cheddar-jack blend 

2 mini French rolls 


 olive oil

all-purpose flour 

kosher salt & ground pepper


Preheat oven to 400 degrees F.

Halve onion and finely chop. Finely chop 2 teaspoons garlic. Cut broccoli into 1-inch florets, if necessary; coarsely chop.

Heat 2 tablespoons oil in a medium Dutch oven or ovenproof pot over medium-high. Add onions and cook, stirring, until softened and lightly browned.. Stir in 1 teaspoon of the chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add 3 tablespoons flour and cook, stirring constantly, about 30 seconds more.

To same pot, add  broccoli, 2 1⁄2 cups broth, and 1⁄2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until broccoli is very tender, about 15 minutes. Using a potato masher or fork, mash to achieve desired consistency. Remove from heat, then stir in all of the cream cheese and half of the cheese .

While soup simmers, slice or tear rolls into 1-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon oil and season generously with salt and pepper. Bake croutons on center oven rack until browned and crisp,. Once toasted, immediately toss with remaining chopped garlic; set aside. Switch oven to broil.

Season soup to taste with salt and pepper. Scatter croutons over soup and top with remaining cheese. Transfer pot to center oven rack and broil until cheese is melted and bubbling. Enjoy!


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