If I had my druthers, it would be a little bit cooler weather-wise right now. It kind of goes along with the whole getting dark earlier thing. And when it gets dark and chilly out, I feel a need to make soup.
Tonight, it wasn't all that chilly, but as I watched the sky get darker from the window next to my cubicle, soup seemed like a good idea. It helped that earlier in the day, I came across this Broccoli Cheddar Soup recipe on 101 Cookbooks.
I can be picky about my soups and despite having made many decent "quick" soups, I still tend to be skeptical. If it's not simmering on the stove for at least half an hour, can it really be that good? I'm here to tell you that yes, it can. IT DEFINITELY CAN.
For this broccoli soup recipe, Heidi mentions that you can use feta or other cheeses that you like instead of the cheddar. I decided to go the feta route because I lurves me some feta cheese, and I felt like it would be a little bit healthier for a soup with cheese in it. Then I got home and that jar of grainy mustard that I knew was in the fridge? Yeah, that would be a nearly empty jar of grainy mustard. (Which is better than the phantom capers I've dealt with before.) I had enough to make the croutons (which you definitely want to make), but not enough for the soup. I ended up substituting regular Dijon mustard in the actual soup, and I thought it turned out rather good. I really like the feta also, it was cheesy without being all "I AM A SOUP WITH CHEESE IN IT!" I bought a 7oz block of feta and used about 3/4th of it blended in the soup, and the rest crumbled on top of the soup with the croutons.
I shouldn't have been, but I was surprised how good this soup was. It was also relatively quick for a weeknight cooking venture. When I asked the boy-fiance what he thought of the soup, he proclaimed it "Delicious!" and I couldn't agree more. In fact, it's so good, I kind of want to make it again tomorrow night.