Broccoli Cheese Soup Recipe
Ingredients
- 1 stick of unsalted butter
- 1 large onion chopped
- ⅓ cup all purpose flour
- 4 cups whole milk
- 2 cups half-and-half
- 2 lbs. broccoli florets fresh or frozen both work fine
- 8 oz. about 3 cups of shredded extra sharp cheddar cheese
- Sea salt or Kosher salt and ground black pepper to taste
Instructions
- Melt butter in a deep soup pan on medium-high heat and sauté the chopped onions until they are translucent but not browned — about 5 - 7 minutes.
- Sprinkle the flour over the onions and sauté another minute to cook the flour.
- Add the milks and broccoli to the pan and slowly bring the mixture to a simmer. Stir often to ensure the milk doesn’t stick to the bottom of the pan and scorch. Season the soup with four or five pinches of ground black pepper, but hold off on the salt since the cheese can be quite salty.
- When the soup comes to a simmer, reduce the heat, cover and cook for about 30 minutes until the broccoli is tender. Stir soup every five minutes or so to make sure it is not sticking to the bottom of the pan.
- Turn off the heat and add the grated cheese. Stir until the cheese melts and incorporates into the soup. Taste for seasoning and add salt as necessary.
- If the soup is too thick, thin it with a ½ cup to 1 cup of hot vegetable or chicken stock.
- Serve hot with garlic croutons.
Notes
To make croutons:
Preheat the oven to 375º F. Cut bread slices into one-inch cubes and spread on a parchment paper lined baking sheet.. Drizzle the bread crumbs with extra virgin olive oil; sprinkle sea salt, pepper and a little garlic powder. Toss to distribute the oil and seasonings. Bake for 12 - 14 minutes until brown and crisp.
Preheat the oven to 375º F. Cut bread slices into one-inch cubes and spread on a parchment paper lined baking sheet.. Drizzle the bread crumbs with extra virgin olive oil; sprinkle sea salt, pepper and a little garlic powder. Toss to distribute the oil and seasonings. Bake for 12 - 14 minutes until brown and crisp.