Studio Night Broccoli Cheese Soup

Ok, ok...so we haven't created any new entries for MONTHS. But we've been crazy busy with a major move this last summer and you probably know just how exhausting that can be! But hopefully, this recipe will make up for it! School is in full force and I have a new bunch of kiddos taking part in the Art after school program we call "Studio Night." Anyone who has had a hoard of teens to contend with, when they're ravenously hungry, will appreciate this wholesome and filling soup. Not that they care, but this is good for you and vegetarian! 

Start with veggies, loads of them. I use one medium onion, a good handful of carrots, one medium zucchini, 2 or 3 small potatoes, one rib of celery and 3 or 4 stalks of broccoli.

Chop up the clean veggies, except the broccoli, and saute in a small amount of vegetable oil on medium high heat in the following order: first throw in the potatoes and carrots; they take longer to cook than the rest. After about 3 minutes, add the celery and onions. At this point, you're basically stir-frying. Another 3 minutes or so and you're ready for the zucchini.

Add 2 tablespoons of real butter and 1/4 cup flour. Toss the veg quickly to coat with flour and turn down the heat to medium. Cook for 5 more minutes to get rid of that raw flour taste. 

Add  5 cups of whole milk and scrape the bottom of the pot to get all of the caramelized goodness into that creamy base. 

Now add your chopped broccoli. When I clean my broccoli, I always peel the stems before chopping. This assures tender, non-stringy chunks of broccoli. Next, mix up the cheesy, saucy addition that goes so well with broccoli.

I like to use Rico's Condensed Aged Cheddar sauce, a whole 15 oz. can. But you can use whatever is your family's favorite.
Into the cheese goo and your favorite spices/ flavorings, whisk one 12 oz. can of evaporated milk--NOT sweetened condensed milk! It should be thick but pourable. I add about 1/4 cup of pickled jalapeno brine, 1 teaspoon granulated garlic and a splash of liquid smoke. We like it a bit Texanized :) 

I take the soup to school so into the slow-cooker crock it goes. If that isn't a part of your plan, keep it all in the soup pot and simmer until the broccoli is tender. You can add a bit more milk or water if it's thicker than you like.

When I get to school, I'll put the soup on low and add water (how much depends on if there will be 12 or 20 attendees). I'll adjust the salt level to the added water amount.

For super Cheesy-ness, bring chunked melty-style cheese to throw in the mix. I provide whole grain crackers to complete the after school meal for my fabulous student artists. It'll be gone within the first 15 minutes of the event!

ENJOY!