Here’s a simple, everyday version of your Broccoli Cheese Soup recipe:
What You’ll Need:
- 5 tablespoons of butter, divided
- 1 small onion, minced
- 3 cloves of garlic, minced
- 1 cup of chopped broccoli stems (optional)
- 1/4 cup of all-purpose flour
- 1 cup of whole milk
- 1 cup of half and half
- 2 1/2 cups of chicken or vegetable broth
- 2-3 cups of broccoli florets, chopped into very small pieces
- 1 large carrot, thinly sliced
- 1 teaspoon of salt (more or less to taste)
- 1/2 teaspoon of freshly ground black pepper
- 1/2 teaspoon of paprika
- An 8-ounce block of good quality extra-sharp cheddar cheese, grated
How to Make It:
- Start by melting 1 tablespoon of butter in a large soup pot or Dutch oven over medium heat. Toss in the onion, garlic, and broccoli stems and sauté them until they’re soft and smell amazing, about 5 minutes.
- Next, add the remaining 4 tablespoons of butter to the pot. Once it’s melted, stir in the flour and cook it over medium heat for about 2-3 minutes, until it’s thickened. Slowly pour in the milk and half and half, whisking constantly. It’ll start off thick, but it’ll gradually thin out and look like a creamy soup base. Keep whisking in the broth to thin it out even more. Let it simmer for about 10 minutes, whisking occasionally to mix in any skin that forms.
- When the soup base is nice and thick, stir in the broccoli, carrots, and spices. Let it simmer for another 10 minutes or so, until the broccoli bits are bright green and easy to poke with a fork.
- Finally, take the pot off the heat and let it cool down a bit. Stir in most of the cheese until it’s melted. Serve the soup in bowls with a little extra cheese on top and a piece of crusty bread for dunking. Enjoy this warm, cozy moment!
