Broccoli Cheese Soup

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Broccoli and cheese soup is one of those comfort foods we love but don’t seem to have it very often. Time to change that! Here is an easy recipe to make this delicious soup at home

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Broccoli and Cheese Soup

Course Soup
Cuisine American
Keyword broccoli, Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 2 bunches of fresh broccoli enough for 4 cups chopped florets
  • 4 cups vegetable or chicken stock
  • 2 cup shredded carrots
  • 1 large white onion chopped
  • 3 cloves garlic minced
  • 2 bay leaves
  • 2 cups half and half or heavy cream
  • 6 Tablespoons all-purpose flour
  • 6 Tablespoons butter
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 2 cups freshly grated sharp cheddar cheese divided
  • 1 cup freshly grated gouda cheese

Instructions

  1. In a large pot, over medium-high heat, add the vegetable stock, the chopped broccoli, carrots, onion, garlic and bay leaves. Stir and cook for about 20 min the veggies need to be tender. Remove the bay leaves.

  2. In a separate large pot, melt the 6 butter over medium heat. Slowly whisk in the flour creating a paste, and cook until just starts to brown. Pour in the broth and veggies, and mix well. Stir in the 2 cups of half and half and stir to combine mixture. Sprinkle in the garlic salt, nutmeg, basil and cayenne.

  3. Reduce heat to medium-low and simmer soup for 20-30 minutes or until thoroughly heated. Stir in 1 cup of the cheddar cheese and all the gouda cheese. Remove from heat.
  4. If soup is too thick, you can thin it out with a little milk or water.
  5. Serve soup in individual bowls and top with more cheddar cheese.
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