Tomato, Cheddar, Broccoli Soup
November 12, 2018
- Prep: 10 mins
- Cook: 1 hr
- Yields: 6 bowls
4 Tbsp Butter
1 Small Onion, finely diced
2 Garlic Cloves, minced
2 Tbsp Tomato Paste
1 Can Chicken Stock (14.5 oz)
2 Cans of Tomato Sauce (15 oz)
2 Cans of Diced Tomatoes (14.5 oz can)
1 Tbsp of Sugar
1 bag of Sharp Cheddar Cheese
1 pint of Heavy Cream
1 bag of Frozen Broccoli Florets
Salt, to taste
White Pepper, to taste
1In a soup pot, melt butter over medium high heat.
2Once the foam from the butter has subsided, add diced onions, season with salt and pepper and saute until translucent.
3Add garlic, saute until fragrant.
4Add tomato paste and stir to distribute, cook for a couple minutes, stirring so not burn.
5Whisk in chicken stock, scraping bits from the bottom of the pot
6Add tomato sauce, diced tomatoes.
7Bring to simmer, reduce heat and simmer for 30 mins, stirring occasionally so bottom doesn't burn.
8After soup has reduced a little bit and is very hot, add the cheddar cheese in little at a time.
9Stirring in well as you add it in so that it melts in and incorporates well.
10Stir in sugar and season to taste with salt and pepper.
11Stir in heavy cream and bring back to simmer.
12Stir in broccoli and simmer until softened.
Add a couple sprigs of Thyme and bay leaf when you add in the tomatoes.
Substitute Pureed tomatoes for diced for a less chunky soup.
Hit it with a splash of red wine vinegar or sherry wine with the sugar to add a little acidity. A little chiffonade of basil work well too.