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  • Elizabeth Carroll

Broccoli Cheese Soup

The easiest and tastiest Broccoli Cheese Soup recipe you'll ever find.


Plus, this is easily made vegetarian & gluten free!


Ingredients:

5T Unsalted Butter

1 Medium Onion, chopped

1t Garlic, minced

1/4c Flour, Gluten Free option, use King Arthur AP Measure for Measure

3c (plus additional) Vegetable Stock (non-vegetarian, can use chicken stock)

1 1/2c Heavy Cream

16oz Frozen Broccoli Florets

1/2t Salt

1/2t Black Pepper

1/2t Smoked Paprika

1/2t Ground Mustard

1/4t Ground Nutmeg

2 1/2c Sharp Cheddar Cheese


Directions:

1. In large pot, heat butter over medium heat

2. When butter is melted, add in onion and garlic. Cook until onion is soft and translucent

3. Sprinkle in flour, stirring constantly 3 minutes, until flour is toasted

4. Slowly add in vegetable stock

5. Then stir in heavy cream. Let simmer a minute or two

6. Add in frozen broccoli, salt, pepper, paprika, mustard, and nutmeg

7. Bring to a low boil, cover, reduce heat and simmer 30 minutes

8. Reduce heat to low

9. Using an immersion blender, blend out the large chunks of broccoli

10. Melt in sharp cheddar, 1/2c at a time

11. If soup is too thick, add in any extra vegetable (chicken) stock to thin it out (a carton of stock usually has 4c, which is perfect)

12. Season to taste with additional salt and pepper. Garnish with extra shredded cheddar cheese and enjoy!




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