Broccoli Cheese Soup
The Spice & Tea Exchange
6 to 7 cups
10 minutes
27 minutes
Creamy, rich, and flavorful, this cheesy soup is comfort food at its finest and comes together in just 30 minutes.
Ingredients
- 4 Tbsp unsalted butter
- 1 cup chopped yellow onion
- ½ tsp Garlic – Minced
- 1 tsp kosher salt
- 3 Tbsp all-purpose flour
- 3 Tbsp Romano Cheese Powder
- 2 cups milk
- 2 cups chicken* stock (or broth)
- ½ lb broccoli, chopped into bite-sized pieces (about 3 cups)
- 2 Tbsp Carrots – Diced
- 1 tsp Dijon mustard
- 8 oz shredded sharp cheddar or Monterrey Jack cheese (about 2 heaping cups)
- ¼ tsp Nutmeg – Ground
- kosher salt & fresh black pepper
- *vegetable stock or broth can be substituted
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Broccoli Cheese Soup (Kit)
Directions
- Melt the butter in a large pot or Dutch oven over medium heat. Add onion, garlic, and salt and sauté, while stirring, for 5 minutes, or until softened. Sprinkle in the flour and cheese powder, stir continuously for 1 to 2 minutes, or until the flour turns golden.
- Slowly pour in the milk, whisking continuously. Bring to a gentle boil then stir in stock, broccoli, carrots, and mustard. Simmer gently over medium-low heat for 15 to 20 minutes or until the broccoli is tender.
- Taste; adjust seasonings with kosher salt and black pepper. Optional step: at this point, for a smoother consistency, blend about 1 cup of the soup then reincorporate it into the pot. Maintain a low heat (to prevent graininess) and add the cheese, about one half cup at a time, stirring thoroughly before the next addition. Stir in the nutmeg. Serve with crusty bread or croutons.