How to Make Broccoli Cheese Soup

Three Parts:Preparing the BaseCooking the Broccoli and VegetablesFinishing the Soup

Fresh broccoli cheese soup is a delicious meal for a winter's night. You can make it with fresh or frozen broccoli and any type of cheese that melts well. This recipe calls for sharp cheddar cheese and an array of fresh vegetables. Read on for a basic recipe and method.


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Make Broccoli Cheddar Soup


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Ingredients

  • 1 tablespoon butter, melted
  • 1/2 medium onion, chopped
  • 1/4 cup melted butter
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock or bouillon
  • 1/2 pound fresh broccoli, chopped
  • 1 cup carrots, julienned
  • Salt and pepper for taste
  • 1/4 teaspoon nutmeg (optional)
  • 8 ounces grated sharp cheddar

Part 1
Preparing the Base

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    Sauté the onions. Melt a pat of butter in a small skillet. When it gets hot, add the chopped onion. Cook the onion until it's translucent, then remove the pan from heat and set it aside.
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    Melt the butter in a stockpot. Place it in a heavy stockpot or Dutch oven, then place the pot on the stove and turn on the burner to medium heat. Let the pot heat until the butter melts and begins to sizzle.
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    Add the flour to make a roux. Use a whisk to stir the flour into the butter, allowing it to thicken the butter and turn slightly brown. Be sure to stir the mixture constantly so it doesn't get too dark. It's finished when it reaches a golden brown color. This should take 3 to 5 minutes.
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    Add the liquids. After the roux is ready, whisk in the half-and-half and chicken stock, whisking continually. Stir until the mixture is thoroughly combined.
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    Simmer the base. Let the liquid come to a low simmer. Cook it at this level for 20 minutes while you prepare the remaining ingredients.
    • Don't let the soup base come to a boil; if it gets too hot, turn down the heat.
    • If you like your soup spicy, add black pepper and a few shakes of cayenne pepper to the base.

Part 2
Cooking the Broccoli and Vegetables

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    Add the broccoli, carrots, and onions. Stir them into the soup base and mix well. Cook the vegetables over low heat until they are tender, about 25 minutes.
    • Again, watch to make sure the soup doesn't come to a boil.
    • Taste the soup to determine whether you want to add more spices.
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    Cook the soup until it has thickened. Over the course of 25 minutes it should become thicker; remove it from heat when it reaches the texture you desire.
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    Taste the soup. At this point add salt and pepper to taste, as well as nutmeg and additional spices if you desire. Stir the spices well.
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    Puree the soup. Working in batches, transfer the soup to a blender and puree it until smooth. When the soup has been blended, transfer it back to the large stock pot and turn the heat to medium.
    • If you wish to keep whole pieces of broccoli and vegetables in the soup, you can either skip the pureeing stage or just puree half the batch.
    • Use an immersion blender if you have one, so you don't have to transfer the soup out of the pot.

Part 3
Finishing the Soup

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    Stir in the cheese. Add the grated cheese to the hot soup. Use a spoon to stir it in and allow it to completely melt. Taste the soup for flavor. The soup is finished when the cheese has melted and the flavors have melded.
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    Serve the soup. Ladle it into bowls and serve with slices of crusty bread, a side of rice, or a fresh green salad.

Tips

  • Frozen broccoli works just as well as fresh broccoli.

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