Some people say summer isn’t soup weather. To those naysayers, I say, “More soup for me”. It can be 100 degrees outside, and I still love sitting down with a bowl of hot soup. Granted, I’m going to sit inside with the AC on, but I’ll look out at the hot sunny day and think about how delicious this soup is.
Broccoli cheese soup is a favorite of mine. I can never eat it at a restaurant because there’s ALWAYS chicken broth in it — whyyy? This version with vegetable broth is plenty flavorful and I question why a restaurant would want to take something that is basically vegetarian on it’s own (and therefore appeals to a wider audience/customer base), and muck it up with something that most people wouldn’t even be able to taste the difference between. Same goes for when vegetables are cooked in chicken broth or, my personal favorite WTF moment, tofu is marinated/cooked in chicken broth. Basically, chicken broth is the reason I have trust issues. No, seriously. I will never take a restaurant’s word on if something is vegetarian, because they always neglect to think about chicken broth, and instead have a list of questions I call and ask in advance. Crazy much? Probably.
But let’s just end that rant and refocus. It just gives me an excuse to make more soup at home and eat it while watching TV in my house pants. What are house pants, you ask? They’re pretty identical to yoga pants, but are exclusively worn while sitting on the couch or making chocolate chip cookies. I highly suggest you pick up a pair 😉 Because I know myself and how much I love cheese, I wanted to put as much broccoli in this soup as possible (you know, because enough broccoli counteracts eating ridiculous amounts of cheese, obvi), so you end up with a chunky broccoli texture throughout the soup when you blend it up, and it’s so delightful. I served mine with a chunk of pretzel bread and I couldn’t have been happier in my house pants on the couch watching Castle.