Do you enjoy broccoli, dear Reader?
I LOVE IT! More importantly, so do my girls! In fact, it’s one of their favorite veggies which they call “trees.” And they love it when we get to have “trees” for dinner!
This soup was like their ultimate dream – broccoli + cheese??? Could it get any better?? That would certainly be enough for Mei, but Emily – my little soup connoisseur? A soup chock-full of broccoli and cheese? You could hear her little heart flutter when she realized what we were having for dinner…!
I have made broccoli cheese soup before, and that variation was an incredibly rich, creamy version while this one is a bit thinner and includes an extra layer or two of flavor, creating a less-creamy richness. Really, regardless of which version you choose, you just can’t go wrong.
BROCCOLI CHEESE SOUP
INGREDIENTS: yields 6-8 servings
- 4 TBS Butter
- 1 Medium Onion, finely diced
- 2 Cloves of Garlic, minced
- 1/3 C Flour (any kind you like, whole wheat makes a nuttier tasting soup, I like to use up my self-rising flour since I don’t use it often at all)
- 2 C Milk
- 1 C Cream (light or heavy both work here)
- 1 C Vegetable Broth
- 3 Large heads of Broccoli
- 1/2 C Parmesan Cheese, grated
- 1.5 C Sharp Cheddar Cheese, grated
- 1/4 tsp Grated Nutmeg
- Salt and White Pepper, to taste
First, dice the onion and garlic, setting each aside in their own little piles. Then get out a stock pot and put the butter in it, melting the butter over high heat until the bubbles subside. Once the bubbles have settled down, add the onion, sauteing over medium-high heat. Get the onions soft and translucent without taking on too much color – you don’t want them browned.
Once the onions are soft enough, turn the heat down to low and sprinkle the flour over the onions. Quickly stir the flour into the onions, making sure to cover the onions thoroughly and scrape all the excess onion and flour off the sides of the pot to make sure it is all incorporated. Meanwhile, measure the milk, cream and broth into a large measuring cup. In the pot, toast the flour and onion over medium heat until the flour gives off a nutty fragrance.
As soon as you get a whiff of nutty, toasted flour, slowly pour the milk mixture into the flour mixture until the milk mixture is thoroughly combined and smooth. Use a whisk to combine these two if necessary.
Once the mixture is thoroughly combined, bring it to a boil. Add the broccoli and turn the heat down to a simmer and cook for about 15 minutes until the broccoli is tender and cooked through. In the last five minutes of cooking, add the nutmeg and cheese, stirring until the cheese has completely melted.
Taste the soup at this point and adjust the seasonings starting with the white pepper – you won’t need nearly as much of the white pepper as you do if you use black pepper, so add a little at a time, alternating with a pinch of salt. Add the nutmeg in last and once you are happy with the seasonings, serve immediately while hot! We enjoy our soup with fresh rolls or a grilled cheese sandwich!
If you do not like the chunkier soup, you mae blend one cup at a time to smooth it out or use an immersion blender to blend the soup to your liking. My girls enjoy eating the bits of broccoli so we leave ours chunky.
Don’t forget to check out the other Weekday Supper suggestions for this week! These are all delicious options that can be on the table within thirty minutes and a great way to shake up your Weekday Supper routine!
Monday – Pan Seared Dover Sole with Tropical Avocado Salsa by Take A Bite Out of Boca
Tuesday – Broccoli Cheese Soup by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Seared Tuna Salad with Wasabi Lemongrass Vinaigrette by Brunch with Joy
Thursday – Chicken Fried Rice by eating in instead
Friday – Spinach Pesto Pasta by Alida’s Kitchen