(Note: This post contains affiliate links to my favorite products!)
Who's ready for the arctic blast coming our way today? There is nothing like a cheesy bowl of comforting soup to take the chill off. Lately I have been craving nothing but carbs. Anyone else? I think it's because of the cold weather.
Fresh Broccoli Cheese Soup is one of Nolan's favorite soups, so I make it quite often. I try to make it a light lighter by using mostly broth instead of milk and cream. I added some croutons because lets face it I eat soup mainly as a dip for some crusty bread. My mom and I decided this soup is pretty much like eating an entire bowl of cheesy fondue. I'm not mad about it.
So the steps to make this Fresh Broccoli Cheese soup are pretty simple:
- Make a rue using flour and butter
- Add broth and milk and bring to a boil
- Toss in the broccoli and carrots
- Once the veggies are soft carefully blend them (I use an immersion blender)
- Add whatever cheese combo you like!
Notice on Step 4 I use an immersion blender to make the soup smooth. What is an immersion blender? It looks like a stick, and you can blend your soup right in the pot your cooking it in! I swear by mine (and they are surprisingly affordable)! Buy one for yourself here!
Fresh Broccoli Cheese Soup with Crunchy Croutons
- Total Time: 45 minutes
- Yield: 6 1x
Description
Fresh Broccoli Cheese Soup is a yummy comfort meal loaded with broccoli, carrots, and cheese!
Ingredients
Soup
- 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)
Croutons
- 3 cups cubed bread (sourdough is the best!)
- 1 Tablespoons butter
- 2 Tablespoons olive oil
- Dash of salt
Instructions
- 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!
Croutons:
- 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
Notes
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).
- Prep Time: 15
- Cook Time: 30
Here are more of my favorite soup recipes:
Crockpot Vegan Green Chili Soup
Leave a Reply