Hye Thyme Cafe: Creamy Broccoli-Cheddar Soup

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Tuesday, January 14, 2014

Creamy Broccoli-Cheddar Soup

Creamy Broccoli-Cheddar Soup : Hye Thyme Cafe

This is the perfect time of year for a nice hearty soup, and a creamy broccoli has always been one of my favorites. I just happened to be reading how chilies bring out the sweetness of broccoli and complement its flavor, so I made sure to include some. I used dried Pasilla Chiles, but if you don't have or can't find Pasilla, I would suggest substituting either Ancho or New Mexico, as they lean toward the more sweet/fruity end of the spectrum. The New Mexico are my favorite chilies for most things.

4 T butter
1 clove garlic
1 lg sweet onion, diced
1 carrot, diced
1/2 t salt
1/2 t black pepper
1 t dried Pasilla Chilies
2 T flour
5-6 c chicken broth (or comb with water)
1 1/2 lb crown of broccoli
1/2 c light cream or half and half
2 c shredded cheddar

  1. Chop any large stems off your broccoli, setting aside the florets and rough chopping the stems
  2. In the 4T butter, saute the garlic, onion, and carrot until they begin to soften
  3. Season with the salt, pepper, and chilies
  4. Sprinkle the flour around the pan and stir to create a bit of a roux to help thicken your soup
  5. Add a splash of the broth so you can scrape all that flavor off the bottom of the pan, then pour in the rest of the broth
  6. Add the broccoli stems and bring up to a boil until the stems just begin to soften, then add the florets (may want to reserve a few little ones for garnish) and reduce to a simmer until soft
  7. If you have a boat motor/immersion blender, you can do this right in the pan - if not, puree the soup in batches in your blender or food processor, making sure to allow for steam to escape so it doesn't explode at you - return to pot
  8. Bring the soup back up to a light simmer and stir in the cream or half and half (milk is probably OK too, just so long as it's not skim - too watery)
  9. Now that the soup is hot again, add the cheddar and stir until melted

Creamy Broccoli-Cheddar Soup : Hye Thyme Cafe


  1. Looking at your blog is like looking at Pinterest, both leave me feeling hungry! I'll give this one a try, for sure. Have a great weekend!


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