Fresh Broccoli Cheese Soup is a yummy comfort meal loaded with broccoli, carrots, and cheese!
Total Time:45 minutes
4 Tablespoons butter
4 Tablespoons flour
1/4 teaspoon salt
dash of pepper
4 cups broth (chicken or vegetable)
2 cups milk (whole or 2%)
1 cup carrots, roughly chopped
2 cups broccoli (roughly chopped)
1 cup of assorted cheese (sharp cheddar is the best, but feel free to use whatever blend you like)
3 cups cubed bread (sourdough is the best!)
1 Tablespoons butter
2 Tablespoons olive oil
Dash of salt
Melt 4 Tablespoons of butter in a large pot on medium high heat.
Add 4 Tablespoons of flour, 1/4 teaspoon salt, and a dash of pepper to the melted butter and stir until everything is combined.
Add 1 CUP of broth to the flour mixture and stir until there are no lumps.
Add the additional 3 cups of broth and 2 cups of milk to the pot, and stir until the mixture is smooth.
Turn up the heat to high to bring the liquid to a hard simmer.
Add the carrots and broccoli, and simmer for about 20 minute or until the vegetables are tender
While the vegetables are cooking let’s start making the croutons (see recipe below)
Turn the stove off, and carefully blend the soup to the consistency you prefer using an immersion blender, or carefully transfer it to a regular blender. (I like mine a little chunky.)
If you are using a regular blender poor the soup back into the pot you were using to cook everything.
Stir 1 cup of cheese to the soup mixture. (If the soup has cooled to much you can turn the heat up to low while you stir in the cheese, but be careful because the cheese will get grainy if the heat is up to high!)
Top with the croutons and enjoy!
Melt 1 Tablespoon of butter and 2 Tablespoons of olive oil in a medium skillet over medium heat
Toss in the cubed bread and cover every piece in a good amount of the butter/olive oil mixture
Toast the bread flipping occasionally until every side has browned (takes around 5 minute)
Sprinkle a dash of salt over the toasted bread
To prevent lumps when adding the broth to the flour, warm broth or room temperature broth seems to blend better than cold broth. If I am using broth straight from the fridge, I will microwave it for a minute or two (or if you don’t use a microwave heating it on the stove works too).