Your family will say it’s the best broccoli cheese soup they’ve ever had. And you’ll feel great serving it because you know exactly what’s in it! Inspired by midwestfoodieblog.com
Ingredients
Nutrition Facts8 servings
Serving size
- Amount per serving
- Calories282
- % Daily Value *
- Total Fat 21g27%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 60mg20%
- Sodium 480mg21%
- Total Carbohydrate 14g6%
- Dietary Fiber 2g8%
- Total Sugars 4g
- Protein 11g
- Vitamin A 49mcg6%
- Vitamin C 62mg69%
- Calcium 39mg3%
- Potassium 335mg8%
- Vitamin K 74mcg62%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Heat 1 tablespoon butter in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook for 3-4 minutes, stirring frequently. Add garlic and cook for an additional minute.
Turn heat to medium low and melt remaining 6 tablespoons butter in the pot with the onion and garlic.
Add flour and stir to combine. Cook for about 1 minute, stirring frequently.
Add veggie broth and milk.
Then add ground mustard, cayenne pepper and a pinch of salt and pepper. Stir to combine.
Next stir in both cheeses until they are completely melted.
Add broccoli, cover pot and simmer over medium low heat for 20 minutes, stirring every 5 minutes.
If the soup seems to be simmering too rapidly or almost boiling, turn the heat down a bit. You want a gentle simmer for 20 minutes.
You’ll know the soup is done when the broccoli is tender.
Serve with shredded cheese and a couple slices of crostini and enjoy!
To make the crostini: Slice French bread into 1/2″ thick slices and lay on a baking sheet. Drizzle with olive oil and broil for 1-2 minutes or until golden brown. Flip bread over and broil the other side for 1-2 minutes or until golden brown. Serve with soup and enjoy!
Always use unsalted butter for this broccoli cheese soup. Using unsalted butter allows you to better control the amount of salt and therefore the flavor of the soup. In fact, you should use unsalted butter in every recipe, unless otherwise noted.
Buy blocks of cheese and shred it yourself. Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too!
Be sure to stir the soup occasionally as it simmers so that it doesn’t stick to the bottom and burn. Stirring every 5 minutes is perfect!
When reheating this soup, make sure you add a bit more milk. As the soup cools it will thicken considerably. Adding milk will loosen it up and make it smooth and creamy again. Be sure to season taste with salt and pepper after reheating also!
Ingredients
Directions
Heat 1 tablespoon butter in a large pot over medium heat. Add onion along with a large pinch of salt and pepper and cook for 3-4 minutes, stirring frequently. Add garlic and cook for an additional minute.
Turn heat to medium low and melt remaining 6 tablespoons butter in the pot with the onion and garlic.
Add flour and stir to combine. Cook for about 1 minute, stirring frequently.
Add veggie broth and milk.
Then add ground mustard, cayenne pepper and a pinch of salt and pepper. Stir to combine.
Next stir in both cheeses until they are completely melted.
Add broccoli, cover pot and simmer over medium low heat for 20 minutes, stirring every 5 minutes.
If the soup seems to be simmering too rapidly or almost boiling, turn the heat down a bit. You want a gentle simmer for 20 minutes.
You’ll know the soup is done when the broccoli is tender.
Serve with shredded cheese and a couple slices of crostini and enjoy!
To make the crostini: Slice French bread into 1/2″ thick slices and lay on a baking sheet. Drizzle with olive oil and broil for 1-2 minutes or until golden brown. Flip bread over and broil the other side for 1-2 minutes or until golden brown. Serve with soup and enjoy!
Always use unsalted butter for this broccoli cheese soup. Using unsalted butter allows you to better control the amount of salt and therefore the flavor of the soup. In fact, you should use unsalted butter in every recipe, unless otherwise noted.
Buy blocks of cheese and shred it yourself. Pre-shredded cheeses are coated with cellulose to help the shreds not stick together. Which also means that it won’t melt as well. I’ve often found that buying cheese in blocks is cheaper than pre-shredded too!
Be sure to stir the soup occasionally as it simmers so that it doesn’t stick to the bottom and burn. Stirring every 5 minutes is perfect!
When reheating this soup, make sure you add a bit more milk. As the soup cools it will thicken considerably. Adding milk will loosen it up and make it smooth and creamy again. Be sure to season taste with salt and pepper after reheating also!
