TheBroccoli and cheese soup is by far one of my favorite comforts of all time. This recipe does not disappoint. Pairing two creamy bold cheeses together with fresh broccoli and simple seasoning make this recipe an instant favorite.
With easy to find ingredients, this soup recipe is vegetarian.
The Cheese
The first one is a sharp white cheddar. I love Vermont or Wisconsin white cheddar.
You will also want to get a block of Fontina cheese. There are several different kinds of Fontina cheese. The most common is a soft, mild white cheese that you usually see with a red plastic rind.
These two cheeses combined make the most delicious broccoli and cheddar soup.
Immersion Blender/Blender
You don’t have to blend this soup, it’s perfectly delicious without this step. My only suggestion would be to cut the broccoli florets into bite-size pieces for easy eating.
My preferred way to make this broccoli and cheese soup is to blend 1/2 of the soup so you get both of best worlds. If you use a blender – you will unfortunately also chop up some of those carrot match sticks, but once you mix the blended soup back in with the other half, you will still see them.
Bread Bowls
Is there a better way to eat soup? I’m obsessed with bread bowls this fall, soft tangy bread in the same bite as creamy warm broccoli and cheese soup is to-die-for. If you haven’t done it yet, it’s a must try! Here are some simple ways to make sure you can do it right at home!
Recently (during COVID), I realized you can order empty bread bowls from Panera’s bakery – curbside (!), Whole Foods also usually carries them, but it might take an in-person grocery run. If you’re lucky, your local grocery store bakery will have them too. If you’re feeling like taking the homemade path, I’m a huge fan of Sally, she is a baking guru here is her recipe for bread bowls.
The Best Broccoli and Cheddar Soup
Equipment
- Immersion Blender or Blender (optional)
Ingredients
- 2 TBSP Butter
- ½ cup Diced Celery
- ½ cup Diced Onion
- ½ cup Match-Stick Carrots (or diced)
- ¼ tsp Salt
- 4 TBSP Flour
- 4 cups Vegetable Stock
- 2 cups Whole Milk
- 2 cups (+) Broccoli Florets About 2 small heads, do not use frozen broccoli
- ½ tsp Black Pepper
- ½ tsp Salt
- 1 ½ cups Shredded White Vermont Sharp Cheese
- 1 ½ cups Shredded Fontina Cheese
Instructions
- In a dutch oven or large pot, over medium heat, add in your butter, celery, onion and carrots. Add in ¼ tsp of salt.Cook until soft, about 3-5 minutes.2 TBSP Butter, ½ cup Diced Celery, ½ cup Diced Onion, ½ cup Match-Stick Carrots (or diced), ¼ tsp Salt
- Sprinkle in the flour and stir to coat the celery, onion and carrots. Cook for about 1 minute.4 TBSP Flour
- Add in the vegetable stock. Stir until the flour lumps are smooth. Add in the milk. Stir to combine. Over medium/medium high heat, cook until it starts to thicken, about 2-3 minutes.4 cups Vegetable Stock, 2 cups Whole Milk
- Add in broccoli florets. Cover and turn the heat down to medium/medium low until the broccoli is cooked it your liking, about 5-7 minutes. Watch the pot, it can overflow if the cover is on and the heat it too high.2 cups (+) Broccoli Florets
- (Optional) use your immersion blender or blender to make your soup more smooth. I like some broccoli florets in my soup so I only blended ½ of my soup. It's up to you. If you use a blender, make sure to only fill it about ½ way at a time, hot liquid will expand while your blend and it will pop up and out of the blender.
- Turn off the heat, stir in your black pepper, salt and shredded cheeses until melted. *turning off the heat is important, cheese will separate if it's heated too high for too long leaving your soup with a grainy texture.½ tsp Black Pepper, 1 ½ cups Shredded White Vermont Sharp Cheese, 1 ½ cups Shredded Fontina Cheese
- Serve immediately.
Nutrition
Other cozy soups
Spicy Kale and Sausage Soup
Chicken Pot Pie Soup
Hearty Vegetable Soup
My Favorite Tomato Soup
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