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Broccoli Cheese Soup


Broccoli Cheese Soup



5 tablespoons butter, divided

1 small onion, chopped

3 garlic cloves, chopped


1 cup broccoli stalks, chopped (optional)

1/4 cup all-purpose flour

1 cup whole milk

1 cup half and half

2 1/2 cups chicken or vegetable stock


2-3 cups broccoli florets, chopped  very small

1 large carrot, thinly sliced ​​

1 teaspoon salt (more or less to taste)

1/2 teaspoon freshly ground black pepper

1 /2 teaspoons  paprika one 8-ounce block of good-quality, extra-sharp cheddar cheese, grated



Saute garlic and onions: In a large stock pot or saucepan, melt 1 tablespoon butter over medium-high heat. Add  onion, garlic, and broccoli stalks; Sauté until soft and fragrant, about 5 minutes.

Make your roux: Add the remaining 4 tablespoons butter to the stockpot. When the butter melts, add the flour to the pot. Cook over medium heat until the flour thickens, about 2-3 minutes.Slowly add half the milk, stirring constantly. (It will be thick at first, but will eventually  thin out and resemble a creamy soup base.) Continue thinning and gradually add the broth. Simmer for about 10 minutes, stirring occasionally to incorporate any skin that may have formed.

Add broccoli: If the soup base is very thick, add broccoli, carrots and spices.Simmer  until the broccoli pieces are bright green and tender, about 10 minutes.

Add the cheese: Remove the pan from the heat and let it cool slightly for a few minutes. Add most of the cheese until melted. Serve in bowls with a little more cheese.


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