It seems I’ve come a long way since I started blogging. It used to be that I was very nervous to deviate from a recipe at all. Omitting a half teaspoon of an ingredient? I don’t know, it seems risky. Haha! Now after making a meal like this, I look back and see how far I have come. I have always loved broccoli cheddar soup and was eager to try making it at home. I happened to see a great photo of it on another blog, so I bought all the ingredients listed. Only after I had started prepping dinner did I realize that everything about the methods of that recipe seemed off to me. After reading through it multiple times, I decided to just throw out the recipe and come up with my own based on the ingredients I had around.
I am pleased to report it was a definite success, and apparently all this cooking and blogging I have done has taught me a thing or two. This soup is just what I was hoping for – a nice thick, creamy soup with equal parts broccoli and cheddar flavor. I added a dash of cayenne to the pot at the last minute, and Ben and I both really enjoyed the hint of spiciness it provided. The only thing I’ll change next time will be to use shredded or matchstick carrots. I just diced them up this time around because the food processor was dirty. You can leave the soup chunky or puree it with an immersion blender for a smoother texture. I went for a slightly pureed version, so it was mostly smooth but still had some chunks of vegetables. A bowl of this soup with a honey yeast roll makes for a fabulous cold weather meal!