Fresh Broccoli Cheese Soup is a perfect dish for a winter dinner. You can use fresh or frozen broccoli and any type of cheese that can be melted. This recipe calls for aged cheddar cheese and an array of fresh vegetables. See below for specific details.
Ingredients
- 1 tablespoon butter, melted
- 1/2 medium onion, diced
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half cream half milk
- 2 cups chicken stock or broth
- 1/2 pound fresh broccoli, diced
- 1 cup carrots, shredded
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
- 8 ounces grated aged cheddar cheese
Prepare Soup Base
Stir-fry onions. In a small saucepan, melt a pat of butter. When the butter is hot, add the diced onions. Sauté the onions until translucent, then remove the pan from the heat and set aside.
Melt butter in a stock pot. Place the butter in a heavy-bottomed stockpot or Dutch pot and place on the stovetop over medium heat. Heat the pan until the butter melts and sizzles.
Add flour to form a roux. Use a mixer to stir the flour into the butter, thickening the butter to a light brown color. Stir the mixture constantly to avoid burning it. It’s done when the color changes to golden brown. This process takes about 3 to 5 minutes.
Add liquid. When the roux is complete, add half cream, half milk, and chicken stock to the pot, stirring constantly until the mixture is thoroughly combined.
Bring the soup base to a simmer. Simmer over low heat for about 20 minutes, then you start preparing the remaining ingredients.
- Don’t let the soup boil. If it starts to boil, turn down the heat.
- If you like your soup spicy, add some black pepper and some red pepper flakes to the soup base.
Cooking Broccoli and Vegetables
Add broccoli, carrots, and onions. Stir the vegetables into the soup base and mix evenly. Simmer vegetables over low heat until tender, about 25 minutes.
- Again, be careful not to let the soup boil.
- Taste the soup to see if you need to add any seasoning.
Simmer the soup until it thickens. As it simmers, the soup will thicken even more. When the soup is thick enough to your liking, take the pot off the heat.
Taste the soup. Add salt and pepper as needed, and any other spices you like, such as nutmeg, etc. Mix well.
Stir the soup until smooth. Pour soup into blender in batches and blend until smooth. Return the stirred soup to the large pot and turn on medium heat.
- If you want to keep the vegetables in the soup intact, you can skip the stirring step above or only strain half of it.
- If you have one at home, you can use an immersion blender so you don’t have to pour the soup around.
Finish Making the Soup
Stir in cheese. Pour shredded cheese into hot soup. Use a spoon to stir until the cheese is completely melted. Taste the cheese. When the cheese is completely melted, the soup is ready.
Serve the prepared soup to the table! Ladle the soup into bowls and enjoy with crusty bread slices, rice, or a fresh salad!
Tips
- There is not much difference in taste between frozen broccoli and fresh broccoli.