My soups tend to be as thick and chunky as a stew. My recipe for Broccoli and Cheese soup is no different. I, in fact, added additional vegetables such as potatoes, carrots, celery, and onion to this recipe. I love the various textures and the flavors meld nicely. Did I mention it is made with REAL Cheddar Cheese too? Seriously yum. A nice crusty bread loaf or boule makes this an extra special meal.
One last note about this recipe is that I never waste any part of the broccoli head. I use the shoots and stems. If you do not like the stems portion, I would suggest adding more florets to the soup.
Vegetable Broccoli and Cheese Soup Recipe
2 Tablespoons Butter
1/2 Cup Onion, Chopped
1 Cup Carrots, Chopped (about 2 carrots)
1/2 Cup Celery, Finely Chopped
1 Tablespoon Minced Garlic
3 Cups Chicken Broth
1 1/2 Cups Diced Potatoes (about 2 medium)
2 Tablespoons Flour
2 Tablespoons Water
3/4 Cup Whole Milk (but anything is fine)
1 Head of Broccoli, rough chopped (2 if you want only stems)
3 Cups of Cheddar Cheese
Salt and Pepper to Taste
1/4 Teaspoon Nutmeg
1. Melt Butter in a large soup pot. Add onions, carrots, celery and cook over medium heat until tender.
2. Add garlic to pan and cook 1 minute. Add chicken broth, potatoes and broccoli stems. Bring to a gentle boil and simmer until potatoes are almost tender, about 15 minutes
3. In a separate small bowl, mix flour and water together. Add to soup and simmer until slightly thickened. Add milk and broccoli florets and cook until broccoli is cooked through.
4. Stir in cheese and allow to melt. Serve hot and enjoy!