I am not a lover of broccoli at all. I can’t eat it raw or in big chunks, but you dice it up super fine and I will get my fill of this wonderful green veggie. I found a yummy Broccoli and Cheese Soup recipe this month for our Secret Recipe Club Reveal. I had the wonderful blog of Smells Like Brownies and it was SO hard to choose just one recipe. There were so many to choose from, but because it is still really cold here in Kentucky, I knew this would be the recipe I wanted to try.
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The thing I love about broccoli and cheese soup is that you can do the broccoli any way you like. If you don’t like great, big, huge chunks like me, you can simply puree your soup in a blender to give it a more smoother texture. If you like it chunkier, just chop your broccoli in a rough chop and add it to your soup.
Here is the recipe. I omitted the carrots and just made it a regular broccoli and cheese soup, but you can always add them back in. I have crossed out what I did not use.
- ¼ cup butter
- 1 small yellow onion, chopped
- ¼ cup flour
- 2 cups 2% milk
- 3 cups low-sodium vegetable broth, plus extra as needed
- pinch of nutmeg
- 2 bay leaves
- salt and black pepper
- 4 cups finely chopped broccoli florets
- 2 large carrots, grated (DID NOT USE)
- 8 oz. sharp cheddar, cubed
- In a sauté pan over medium-high heat, melt the butter. Add the chopped onion and cook until translucent, about 4–5 minutes, stirring frequently. Remove from heat and set aside.
- In a large Dutch oven or sauce pot over medium heat, whisk together the flour and milk. The mixture will be lumpy at first, but it will smooth out eventually with the heat.
- Once the mixture is smooth, add the vegetable broth, whisking continuously until it becomes smooth again. Add the nutmeg, bay leaves, and seasonings. Let the mixture simmer, uncovered, for about 20 minutes. Whisk occasionally to prevent the bottom from burning.
- Add the cooked onions, broccoli, and carrots, mixing well. Simmer for another 20 minutes, whisking occasionally.
- Add the cheese and stir until completely melted, adding more broth if necessary.
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