Description
A creamy and comforting Broccoli Cheese Soup made with fresh broccoli, shredded carrots, and a blend of sharp cheddar and gouda cheese, simmered to perfection with aromatic spices and finished with half and half for a rich texture. Perfect for a cozy meal any time of year.
Ingredients
Scale
Vegetables & Aromatics
- 2 bunches of fresh broccoli (enough for 4 cups chopped florets)
- 2 cups shredded carrots
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 2 bay leaves
Liquids & Dairy
- 4 cups vegetable or chicken stock
- 2 cups half and half (or heavy cream)
- 2 cups freshly grated sharp cheddar cheese, divided
- 1 cup freshly grated gouda cheese
Fats & Thickening Agents
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
Seasonings & Spices
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare and Simmer Vegetables: In a large pot over medium-high heat, combine the vegetable or chicken stock, chopped broccoli florets, shredded carrots, chopped onion, minced garlic, and bay leaves. Stir the mixture to integrate all ingredients. Allow it to cook uncovered for about 20 minutes, or until the vegetables are tender. Once cooked, carefully remove and discard the bay leaves.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a smooth paste. Cook this mixture for about 2-3 minutes, stirring constantly to avoid burning and to cook off the raw flour taste.
- Add Cream and Season: Gradually whisk the half and half (or heavy cream) into the roux, stirring continuously until the mixture thickens and becomes smooth. Add garlic salt, ground nutmeg, dried basil, and cayenne pepper to the cream mixture, blending well to incorporate the spices evenly.
- Combine and Simmer Further: Pour the cream and spice mixture into the large pot with the cooked vegetables. Stir well to combine all ingredients evenly. Allow the soup to simmer gently for 5-10 minutes to meld the flavors and thicken slightly.
- Add Cheese and Final Touches: Stir in 1 1/2 cups of the freshly grated sharp cheddar cheese and all of the gouda cheese. Continue stirring until the cheeses melt completely, resulting in a rich and creamy texture. Reserve the remaining 1/2 cup cheddar cheese for garnish, if desired. Taste and adjust seasoning if necessary.
- Serve: Ladle the soup into bowls, garnish with the reserved cheddar cheese or a sprinkle of additional herbs if preferred, and serve warm. Enjoy your comforting bowl of homemade Broccoli Cheese Soup!
Notes
- Use fresh broccoli florets for the best texture and flavor.
- If you prefer a thinner soup, add more stock or cream to reach desired consistency.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
