This is mainly a public declaration to help me be more accountable, and as my invisible internet friends, you're all responsible for helping me stay on track. Ha! Just kidding. But seriously, the direction of this blog may take a turn as I attempt to keep myself on track by feeding myself real food and incorporating more exercise in my daily routine. Maybe I'll get my act together and start blogging about my weekly goals? Maybe I'll post more "real food" recipes? Maybe I'll do both? My main goal is to keep blogging, keep taking photos, and keep making this space my own. I hope you all stick around.
I've made my meal plan for next week and I just ordered one of the new Fitbit Altas. I'm super excited that it has a feature that will remind me to move because I love to be all cozy on the couch with a book and nap after work, and that's probably not such a healthy habit. I'm also part of the Tone It Up community, and it's been a fantastic motivator for me.
So, a few changes may show up in this space as I try to make some healthy changes in my own life, but today I have a cozy meal for you. Broccoli cheddar soup to be exact. It's what I made during the blizzard earlier this year where I was stuck in my house for an entire weekend. I hope you enjoy!
This is honestly one of my favorite comfort meals, and I crave it once the weather turns colder. It's hearty, warms up nicely, and can be paired with little ham and cheese sliders brushed with savory herbed butter. Yes. Do that.
This soup has everything you want in a comfort meal: cheese, butter, half and half, and more cheese. Oh, and it's easy, too. And really creamy. Are you sold yet?
Broccoli Cheddar Soup
recipe from Simply Scratch
1/4 cup + 2 tablespoons unsalted butter, divided
1 small white onion, diced
1/2 cup pre-cut matchstick carrots
1/4 cup flour
2 cups half and half
2 cups vegetable broth
1 bunch broccoli, cut into florets
8 ounces sharp cheddar, grated (please grate your own...it really makes this soup phenomenal)
salt & pepper to taste
In a medium pot melt 2 tablespoons butter and add in onion and carrots. Cook over medium heat until vegetables are fragrant and tender.
Meanwhile, bring a large pot of salted water to a boil. Add in broccoli florets and cook for 2-3 minutes. Remove broccoli and place in a large bowl of ice water. Let broccoli rest until adding to the soup.
Next, add in the remaining 1/4 cup of butter and allow to melt. Sprinkle flour over butter and stir constantly until cooked. Slowly add in the broth and half and half. Stir until combined.
Drain and add broccoli to the soup cooking uncovered on medium heat for 15-20 minutes or until soup is thick and broccoli is tender. Do not let soup boil. Using an immersion blender, pulse broccoli florets until smooth, or until desired consistency is reached.
Add in half of the cheese and stir until combined and creamy. Season with salt and pepper.