2cups (+)Broccoli FloretsAbout 2 small heads, do not use frozen broccoli
1 1½cupsShredded White Vermont Sharp Cheese
1 ½cupsShredded Fontina Cheese
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.
Sprinkle in the flour and stir to coat the celery, onion and carrots. Cook for about 1 minute.
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.
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.
(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.
The Best Broccoli and Cheddar Soup https://nicolestastingspoon.com/2020/10/26/broccoli-and-cheese-soup/