"Broccoli and cheese soup is by far one of my favorite comforts of all time. This recipe does not disappoint. Pairing two creamy bold cheeses together with fresh broccoli and simple everyday seasoning make this recipe an instant favorite. Vegetarian"
The Best Broccoli and Cheese Soup
5
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Prep time 20mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
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.