Thursday, November 5, 2020

Broccoli Cheese Soup

I finally perfected one of my favorite soups with lots of flavor and a simple trick for a super smooth creamy cheesy base! It's really easy to make and perfect for Fall and Winter dinner menus! Serves 4-6 people. 

4 tablespoons butter

1 small to medium onion, roughly chopped

3 teaspoons minced jar garlic or 3 fresh garlic cloves

1/3 cup flour

1 teaspoon mustard

1/2 teaspoon white or black pepper

1 box chicken broth (32 oz, 4 cups)*

4 cups chopped broccoli, tiny florets

1-2 large carrots, grated, diced, or sliced

2 Cups - Milk/Cream Options:

1 cup milk + 1 cup heavy cream

OR 2 cups half and half

OR 2 cups heavy cream (extra rich/naughty ;))

6 oz grated cheese (cheddar or colby/monterey jack blend)

1/2 cup freshly grated Parmesan cheese (1.5 oz, optional)

salt to taste at end

Optional Garnish: bacon bits, extra cheese, croutons


Melt butter in a large soup pot.  Add onion and garlic, stirring over low heat until tender. Whisk flour, pepper, and mustard and cook for 1-2 minutes. Slowly add chicken broth while whisking. Next Step (with caveat*): Puree until smooth with an immersion blender OR use a regular blender to puree the onion/butter/garlic mixture with some of the chicken broth (if using a regular blender blend use room temp broth so you don’t accidentally burn yourself!) This is key to ensuring a super smooth soup texture in the end!

Bring mixture to a simmer. Add broccoli and carrots and continue simmering, covered until broccoli is soft and cooked through, 10-15 minutes. Optionial, you can then mash some of the cooked broccoli if you want with a potato or ground beef masher. Turn heat to low and add dairy/cream mixture, and cheese, stirring until melted and smooth and thoroughly heated. Add salt to taste.

Serve with bacon bits, extra cheese, or croutons!

*If you want the base to be on the thicker side, stick with the two cups of cream, or you can add a tablespoon or two of cornstarch dissolved in cold water at the end.

Slightly adapted from Our Best Bites and Smitten Kitchen.