June 19, 2018

RECIPE: Broccoli Cheese Soup

I realize that tomorrow is the last day of spring, and it's about as far from "soup weather" as it can get; but Eli ordered broccoli cheese soup when we went out to dinner a few weeks ago, and I've been craving it ever since! So, I made this for dinner today.

I made this using a roux, which is super fast and easy. It's not quite as fast as opening a can of soup, but it doesn't take much more time or effort and it tastes absolutely delicious--totally worth it. (See notes at bottom of post)

Broccoli Cheese Soup


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Broccoli Cheese Soup

Ingredients:

1/3 cup butter
1 medium onion, chopped
1/3 cup flour
3 cups milk
1-3/4 cups chicken broth
4 cups finely chopped broccoli
1/2 cup heavy cream
8 oz. sharp cheddar cheese, shredded
1/2 cup grated parmesan cheese
salt and pepper to taste

Directions:

Melt butter over medium-high heat in a soup pot, and add the chopped onion. Cook until onion is soft, just a few minutes. Add the flour and stir it into a thick paste.

Stirring constantly, add the milk a little at a time. Stir until uniform after each addition of milk to avoid clumps of flour. After all the milk is stirred in, add the chicken broth and bring just to a boil. Add the broccoli and reduce the heat to medium-low. Simmer until the broccoli is soft, about 7-10 minutes (depending on how small you chop it).

When broccoli is soft, add the cheese and stir until the cheese is melted. Stir in the heavy cream, and heat through until soup is hot.


Notes:

I like the broccoli to be chopped really, really fine (you could run it through a food processor for 10 seconds or so; I just run my knife through it over and over until it's as small as I like it). You can always leave larger pieces of broccoli--just allow for more cooking time to let it get soft.

I use whole milk and heavy cream in this recipe, because it makes the soup really creamy and rich. I haven't tried it with low fat milk, so I can't tell you if it will work as well. (I am always able to eat less and be satisfied with a smaller portion when I use full-fat, rich ingredients).

To get four cups of finely chopped broccoli, I used three small crowns (I removed most of the stems).


Hope you like it! :)


2 comments:

  1. I'm bookmarking this one to try in fall! I also like the broccoli to be super fine. Although I might be able to make soup this week since it's only like 60 degrees right now (insert major eyeroll emoji here lol).

    ReplyDelete
  2. This looks delicious! Thanks for sharing!

    ReplyDelete

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