Pop Quiz time!
Q: What is the reason this soup was made with pepper jack cheese and not traditional cheddar?
A. I was being creative and wanted to switch things up
B. I didn't have cheddar cheese, but I had a whole block of pepper jack hanging out in the fridge
Well, I'm sure the answer is pretty clear. You can use any cheese you have on hand for this recipe - but I suggest you use a block cut into cubes instead of already-shredded cheese. For some reason, the cut block cheese melts a whole lot better than throwing shredded cheese in there. Toast your bread bowls for about 15 minutes in a 350-degree oven to get them nice and crusty. Cut off the top, scoop out some of the bread from the inside, and enjoy your soup while you watch the snow fall outside! (That's what I did anyway.)
What You'll Need:
- 4 tablespoons unsalted butter
- 1/3 cup carrots, diced
- 4 shallots, small, diced
- 3 garlic cloves, sliced
- 1/4 cup white wine
- 2 large broccoli crowns, roughly chopped
- 8 cups vegetable stock
- 1 cup heavy whipping cream
- 4 cups water
- 1 cup cornstarch
- 8 ounces pepper jack cheese, cut into cubes
1. Melt butter in a large stock pot and saute carrots, shallots, and garlic cloves until soft. Add white wine and reduce by half. Add 3/4 of the chopped broccoli and vegetable stock and lower heat. Let everything simmer and let the broccoli soften, about 25 minutes. Add cream.
2. Transfer soup to a blender or use an immersion blender. Blend soup until smooth. Return to pot and add the rest of the chopped broccoli. Simmer for another 10 minutes.
3. In a separate mixing bowl, make a slurry by whisking water and cornstarch until cornstarch has dissolved. Use this mix to thicken your soup to your liking. Add the slurry to the pot in increments, stopping when your soup thickens to your desire. (I used all my mixture.)
4. Mix in cheese, in thirds, stirring continuously until melted. Season with salt and pepper to taste. Enjoy in a crusty, warm bread bowl with extra cheese on top!