Cream of Broccoli Soup

I know what you're thinking... Broccoli Cheddar Soup Again?

I know I've pretty much beaten this soup to death with a variety of recipes.

Like this one here.

Or this one from February here. 

But I'm still trying to get it just right.

Here's the latest attempt.

INGREDIENTS


1/2 head fresh broccoli (approximately 2 cups)
1 cup matchstick carrots
1/4 medium onion, chopped
2 TBS minced garlic
3 tablespoons butter
2 cups fat free half-and-half cream
2 cups chicken stock
2 tablespoons flour
1 cup grated cheddar cheese
salt and pepper to taste

DIRECTIONS


1. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Sauté onion and garlic in butter.  Remove from heat and set aside.
2. Add additional 2 tablespoons of butter to the saucepan. Cook until butter melts.  Whisk in flour.  Continue to stir for about 1 minute.  Add the half & half, while continuing to stir.
3. Add the chicken stock and cheese. Heat on medium-low heat for 20 minutes or until mixture becomes thick and bubbly.
4. Add the broccoli, carrots and onions. Cook over low heat for 20-25 minutes.
5. Add salt and pepper to taste. 

VERDICT

I admit to being completely puzzled by this recipe.  In all of the other recipes the veggies have gone in first to really soften them up.  Then the cheese last.  By putting the cheese in first in this recipe (as well as the cream) you really can't get this soup boiling.  Cheese + milk + super hot temperatures = gritty, curdled soup.

So I think I'd do a lot of these steps in reverse next time.

The veggies were definitely not done after 20 minutes and were still really crispy. Not that it's a bad thing... it's just not what you expect in soup.  But the base was really, really good.  I think this recipe can work... it just needs some help in the order it's all put together.