Be still my heart.
Okay, heart don’t be still! But you know, the saying!
This soup is soo good. Soo soooo soooooo good. But I’ll get to that in a hot second.
As I’ve previously said, I have been in a cooking rut lately. I don’t feel like cooking dinner. Recently, we’ve had TJ’s pizza, boxed mac and cheese, the lamest salad ever, cheez-it’s, and apple crisp for our dinners. Yep, just apple crisp. Whatever.
But I swear that Julie’s debut cookbook is what will get my out of my funk!
Julie created a fantastic cookbook, Dinner for Two: Easy and Innovative Recipes for One, Two, or a Few, that features recipes for 2 servings.
I honestly had a hard time picking what I would make first as I attacked the cookbook with post- it’s. Would I make the 20-Minute Teriyaki Chicken and Broccoli? Time is everything to me! Or would I make the Creamy Spinach Artichoke Pasta Bake? So comforting? Or would I make breakfast for dinner with the Deconstructed Sausage, Egg, and Cheese Biscuit? Oh, how about the
The thing I really love about Julie’s cookbook is the serving size of all the recipes and how they are inventive and simple. You can whip up Oven-Fried Chicken and Waffles and White Gravy for Two or make a super simple fried rice that uses Kimchi, a Korean picked vegetable slaw. This is not your typical cookbook for 2. It’s so awesome.
I ultimately selected the Cheddar Broccoli Soup as it had been years since I had made it, and therefore had it. I love this soup so much but I prefer making it since I feel that some soups end up being so oily.
And no surprise here, this soup base was silky without being oily or super cheesy thick. The amount of broccoli was perfect in the soup. As well, the size of the servings were just right. Best of all, I was able to do this quickly while Autumn ‘helped’ me (by pretend cooking along side of me.)
Truthfully, Julie’s recipe called for Heavy Cream but I didn’t realized I was out and only had Half and Half until I was about to get cooking and I was not about to pack Autumn up to go to the grocery store for 1 ingredient, when I had something comparable. So I wished myself luck and continued on. In the end, the soup was damn delicious! It was slightly thinner in consistency than if I had used Heavy Cream but still so good.
Cozy up together with a bowl of this soup and have a fun, relaxing date night in.
Broccoli Cheddar Soup for Two
Makes 2 servings
- 2 Tablespoons unsalted butter
- 3/4 Cup shredded carrots
- 1 Small Onion, diced (about 1/2 Cup)
- 1 garlic clove, minced
- 2 Cups chicken broth
- 1/4 Cup heavy cream
- 2 1/2 Cups frozen broccoli florets
- 3 Cups freshly grated extra sharp cheddar cheese
- 2 Tablespoons all-purpose flour
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper, more to taste
- In a large pot, over medium-high heat, melt the butter.
- Add the shredded carrots, onion, and garlic; cooking until the onion is slightly tender and translucent (about 5 minutes).
- Turn the head down to medium-low. Add the chicken broth and heavy cream. Stir to combine, and simmer for 5 minutes.
- Add the broccoli florets and cheddar cheese. Stir until all the cheese has melted.
- Sprinkle the flour on top and mix to fully combine.
- Add the salt and pepper, and simmer for 10 minutes or until the soup as thickened.
- Serve in a bread bowl or with some toasted bread.
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