Broccoli Cheese Soup
This made from scratch Broccoli Cheese Soup is full of wholesome ingredients and comes together in 30 minutes for a simple, delicious meal.
Ingredients
- 1 medium onion, diced
- 1 large head of broccoli about 2 cups of broccoli florets and 1 cup of chopped broccoli stems
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 3 cups chicken broth vegetable broth also works
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dijon mustard
- pinch of nutmeg
- 2 cups sharp cheedar cheese, freshly shredded
- ½ cup parmesan cheese, freshly shredded
- ¼ cup heavy cream
- salt & pepper to taste
Instructions
- Seperate the broccoli stem from the florets. Roughly chop the stems and reserve around 1 cup, then chop the broccoli florets and set aside (will be roughly 2 cups).
- In a large dutch oven or heavy pot, heat butter and olive oil over medium-high heat until butter has melted.
- Add in onions, 1 cup of chopped broccoli stems and garlic. Sautee over medium-high heat until softened, around 5 minutes.
- Add in ¼th cup of flour and continue cooking for another minute.
- Stream in milk, whisking continuously, until well incorporated (no lumps). Continue whisking as you stream in chicken or vegetable broth until well combined.
- Add in salt, pepper, dijon mustard and a pinch of nutmeg. Continue cooking over medium-high heat, whisking frequently, until soup comes to a simmer and begins to thicken.
- Turn heat down to low and add in 2 cups of broccoli florets and diced carrots. Cook for 8-10 minutes until broccoli is tender but not overcooked.
- Turn heat off and add in cheddar and parmesan cheese. Stir until the cheese has completely melted then remove the pot from heat.
- Add in ¼th cup of heavy cream and taste the soup for seasoning. Add any additional salt and pepper to taste and serve hot with more shredded cheese on top and crusty bread. Enjoy!
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