Asiago Broccoli Cheese Soup

Divine variation of a classic broccoli cheese soup. This comforting, homespun soup is formed with 2 tasteful cheeses, sharp white cheddar and Asiago cheese.

This is simply what I wished, a giant bowl of delicious broccoli cheese soup that’s detonating with flavor from Asiago cheese, sharp white cheddar, and homespun bum croutons. I’ve been desire this soup for thus long. Too long. I had a awfully unfortunate expertise with a Asiago Broccoli Cheese Soup and that i couldn't rest till I tasted specifically what I expected.

A edifice that we have a tendency to all like greatly had a brand new item on their menu, Asiago Broccoli Cheese Soup, as you will have guessed. It plumbed wonderful and every one I wished was a giant bowl of it for lunch.

Finally we have a tendency to got our food, I take a bite and …nothing! It virtually tasted sort of a huge, fat nothing. The style appeared like it absolutely was broth, thickened with some flour, accessorial broccoli and a faint bit or flavourless cheese. i used to be thus thwarted, I virtually cried. (I did say “almost.” Last time I cried over food, i used to be pregnant.) once 2 bites of this “nothing” soup and that i couldn’t eat it. All I might think about is creating it reception, simply the means I unreal it'd style like.

I mean common, if you're progressing to place a tasteful cheese like Asiago into a dish, it ought to style that means. I unreal this soup to be detonating with tasteful cheese and that’s precisely the means it came out after I created it reception.

Ingredients

• 2 Tbsp vegetable oil for cooking
• 1 small Vidalia onion
• 1 large carrot
• 1/4 cup flour
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 8 oz sharp white cheddar cheese block not shredded
• 4 oz Asiago cheese + little more for each serving bowl (block not shredded)
• 3 garlic cloves
• Salt
• Fresh cracked black pepper
• 1 lb broccoli florets

Croutons:

• Italian bread or French baguette
• Olive oil
• Salt
• Asiago cheese

Instructions

1. Steam broccoli until soft. Mince it and set aside. (You can steam it in a microwave, in a steamer bag.)
2. In a medium pot, heat up oil over medium heat. Add diced onion and shredded carrot. Saute until onion is transparent.
3. Sprinkle flour and mix until veggies are coated with flour.
4. Slowly pour in vegetable broth while constantly stirring. Add heavy cream and stir.
5. Let soup heat through (still on medium heat.) Once it starts to boil, start adding cheeses.
6. Grate cheddar and Asiago cheeses into the pot. Stir slowly until cheeses are all melted. (I recommend using block cheese and grate it in yourself because it will melt much better. Pre-shredded cheese is coated in cornstarch while packaged.)
7. Add pressed garlic, salt and pepper to taste.
8. Stir in broccoli. Lower the heat to medium low, cover and cook for about 7-10 minutes, stirring occasionally.
9. Croutons: (I didn't put measurements for a reason, because you can make as few or an many as you want and it just requires a drizzle of olive oil and sprinkle of salt and cheese.) Preheat oven to 325. Cut bread into 1/2 inch cubes and place them in a mixing bowl. Drizzle some olive oil. add some salt and grated Asiago cheese. Mix well until all bread cubes are evenly coated. Spread on a baking sheet and bake for 10-15 minutes, until crunchy and golden.
10. Top each bowl of soup with some grated Asiago cheese and croutons.

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