Description
A rich and creamy broccoli cheese soup that is perfect for cold days.
Ingredients
Scale
- 4 tablespoons Butter (substitute with olive oil for a dairy-free option)
- 1 medium Chopped Yellow Onion (use shallots for a milder taste)
- 1 cup Grated Carrot (pre-shredded carrots are a convenient alternative)
- 3 cloves Garlic (freshly minced garlic is best)
- 1/4 cup All-Purpose Flour (substitute with a gluten-free flour blend for a gluten-free option)
- 1 teaspoon Sea Salt (adjust to taste as you finish cooking)
- 1 teaspoon Mustard Powder (can be omitted if not desired)
- 1/4 teaspoon Ground Nutmeg (use sparingly or omit if not desired)
- 2 cups Whole Milk or Half-and-Half (opt for low-fat milk for a lighter version)
- 4 cups Chopped Broccoli (fresh is preferred, but frozen can also work well)
- 1/2 cup Freshly Grated Parmesan Cheese (pre-grated can be used for convenience)
- 1 cup Shredded Extra-Sharp Cheddar Cheese (freshly grated delivers better melting qualities)
Instructions
- Melt the Butter: In a large pot or Dutch oven, melt the butter over medium heat. Watch for it to foam up a bit, signaling it’s ready for the next ingredients.
- Sauté the Veggies: Add the chopped onion and grated carrot to the pot. Cook until softened, about 5 minutes, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until aromatic.
- Create a Roux: Whisk in the flour, sea salt, mustard powder, and ground nutmeg to form a paste. Cook for 1-2 minutes.
- Incorporate Milk: Gradually whisk in the whole milk (or half-and-half), stirring until the mixture thickens, about 5 minutes.
- Blend the Soup: Remove from heat and add your vegetable stock. Blend until smooth, leaving some chunks for texture.
- Add the Broccoli: Return the mixture to heat and stir in the chopped broccoli. Simmer for about 20 minutes.
- Mix in Cheeses: Add the Parmesan and half of the cheddar cheese. Stir until melted, then add the remaining cheddar.
- Season & Serve: Taste and adjust seasoning if desired. Serve hot, topped with croutons.
Notes
- This soup can be made dairy-free by substituting butter with olive oil and using dairy-free cheese.
- For added flavor, consider garnishing with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg