Broccoli and Cheese Soup

one bunch of fresh broccoli [enough for a few cups of chopped tops]
2 cups vegetable [or chicken!] stock

1/2 cup of sharp cheddar cheese, plus plenty extra for topping [freshly grated]
1 heaping cup of regular gouda cheese [freshly grated, rind removed]
1 cup of shredded carrots [or a little extra!]

1 small white onion [about 2/3 cup or 1 cup, chopped]
2 large cloves of garlic, minced

1 cup half and half [or heavy cream]

3 TBSP all purpose flour
3 TBSP butter

1 bay leaf
1/4 tsp garlic powder

1/8 tsp allspice

1/8 tsp ground nutmeg

1/8 tsp dried basil
1/8 tsp cayenne pepper

1/8 tsp salt [will vary based on salt content of your stock/broth]

a few cranks of freshly ground black pepper, to taste

Feeling fancy? garnish with red pepper flakes [optional!], parsley + sharp cheddar
Gluten-Free? To make this soup gluten-free you can use pureed potato to thicken the soup without using a flour-based roux or use sweet rice flour in place of all purpose flour.

Cheese-based soups and sauces are a bit tricky, since cheese has a borderline multiple personality.  It starts out solid, begins to melt, then thickens, then [if temps are too high] jumps right back into solid territory by curdling.  Best way to avoid that last little quirk? Use full fat dairy products for your cream base [they stand up to heat better than lowfat dairy], add your dairy products towards the end of the cooking process on a lower heat setting, and also combine sharp cheeses with creamy ones, for better melting and texture.  I chose higher quality, full-fat cheeses to ensure maximum flavor and melting.  The result?  Pure creamy deliciousness!

get cooking!
I made this soup 5 times.  Five.  This one was the BEST!  Thick, creamy, cheesy, broccoli-y [pretend that's a proper adjective!] and overall swoon-worthy.  Not to throw my own confetti or anything =)

This soup is quick and easy [30 minutes or so and it's good to go!] but I included uber-detailed instructions to help you out in the kitchen.  Hopefully you don't mind!

First ze veggies!  Chop em.  Well technically clean them THEN chop to your heart's content.  Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded.  This can all be done ahead of time and stored in the fridge for later.  For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.  Totally optional!

Add your veggie stock to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf.  Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.

Once the broth is done, start your roux.  In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly.  Once melted, slowly add 3 tablespoons of flour as you continue to whisk.  For a thicker soup, use an extra tablespoon of each.  I skipped it.  Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate.  Next pour in the veggies and slowly stir in 1 cup of half and half.  Return to the burner on very low heat, uncovered.   Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste.  Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese.  Oh yes -- the cheese!  Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.