The Best Broccoli and Cheese Soup
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ingredients
- 2 tablespoons Butter
- 1/2 cup small diced Celery
- 1/2 cup small diced Onion
- 1/2 cup matchstick Carrots
- 1/4 teaspoon Salt
- 4 tablespoon Flour
- 4 cups Vegetable Stock
- 2 cups Whole or 2% Milk
- 2 cups fresh Broccoli Florets
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1 1/2 cups shredded White Vermont Sharp Cheese
- 1 1/2 cups shredded Fontina Cheese
Method
Step 1
In a dutch oven or a large pot, over medium heat, add in your butter, celery, onion and carrots with ¼ tsp of salt. Cook until soft, about 3-5 minutes.
Step 2
Sprinkle in the flour and stir to coat the celery, onion and carrots. Cook for about 1 minute.
Step 3
Add in the vegetable stock. Stir or whisk until the flour lumps are smooth.
Step 4
Add in the milk. Stir to combine. Over medium/medium high heat, cook until it starts to thicken, about 2-3 minutes.
Step 5
Add in broccoli florets. Cover and turn the heat down to medium/medium low until the broccoli is cooked it your liking, about 5-7 minutes. *Watch the pot, it can overflow if the cover is on and the heat it too high.
Step 6
(Optional) use your immersion blender or blender to make your soup more smooth. I like some broccoli florets in my soup so I only blended ½ of my soup. It's up to you. If you use a blender, make sure to only fill it about ½ way at a time, hot liquid will expand while your blend and it will pop up and out of the blender.
Step 7
Turn off the heat, stir in your black pepper, salt and shredded cheeses until melted. *turning off the heat is important, cheese will separate if it's heated too high for too long leaving your soup with a grainy texture.
Step 8
Serve immediately.