Broccoli Cheese Soup
Broccoli cheese soup is creamy, comforting and delicious, and you would never know that this recipe uses no heavy cream. So delicious!
Ingredients
- 3 Tablespoons butter, divided
- 1 medium yellow onion diced
- 3 carrots diced
- 2 stalks celery, diced
- 2 cloves garlic finely minced
- 3 Tablespoons flour
- 2.5 cups chicken stock
- 2 cups 2% milk
- 1 bay leaf
- 4 cups broccoli, chopped into bite-sized florets
- salt and pepper to taste
- pinch nutmeg (optional)
- 8 ounce block of cheese, shredded by hand*** (I used Colby jack, but you could also use cheddar)
- Optional: bacon bits and more shredded cheese
Instructions
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Preheat a large pot or dutch oven over medium heat.
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Add 2 Tablespoons of butter to the pot to melt.
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Add onions, celery and carrots, and cook for about 5 minutes.
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Add garlic, and cook 1 minute more.
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Add the other 1 tablespoon of butter, and give it a few seconds until it melts.
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Then add flour, stir to coat, and cook for another minute.
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Whisk in the stock and milk to incorporate the flour and break up any lumps.
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Add in the bay leaf and broccoli florets.
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Bring to a boil, reduce heat to low, and simmer on low until the soup thickens and the broccoli is tender (about 7 minutes).
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Remove the bay leaf, and turn off the heat.
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Add the cheese and a pinch of nutmeg (optional), and stir until it is well-incorporated.
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Garnish with more shredded cheese and bacon bits if desired and serve immediately.
Recipe Video
Recipe Notes
***Do not use pre-shredded cheese. Your soup will be clumpy. Buy a block of cheese, and shred your own using a box grater, or the food processor.