Broccoli Cheese Soup

Broccoli Cheese Soup

1
Broccoli Cheese Soup

This is hands down one of my favorite soups.  Broccoli is one of my favorite veggies, and in Wisconsin it’s almost mandatory to love cheese if you live here.

Although I could have taken a nice shortcut and used cheddar cheese soup and just added broccoli, garlic, and other spices, I felt like cooking that night.  Like start dinner at 4pm and let the soup simmer on the stove sort of cooking.  So although I didn’t make this in my crockpot, you probably could.  To do that, put butter, onion, garlic, broth, broccoli, carrots, and spices in crockpot and cook on low 4 hours.  Add milk, evaporated milk, and cheeses, cook on high for 20-30 minutes until cheese is melted and broth is heated through.

 

Broccoli Cheese Soup

Prep Time: 20 minutes

Cook Time: 1 hour

1 hour, 20 minutes

Yield: 6-8

Depending upon how thin or thick you like your broccoli cheese soup, play with the amount of cheese you put in.

Ingredients

  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup (or one whole can) evaporated milk
  • 1/2 cup milk (I used 1%)
  • 4 cups vegetable stock/broth
  • 2 cups fresh broccoli, chopped
  • 2-3 carrots, julienned
  • 1/4 tsp ground red pepper
  • 1/4 tsp black pepper
  • 8-12 ounces sharp cheddar cheese, shredded
  • 4 ounces easily-meltable cheese like velveeta or american

Instructions

Saute onion, garlic, and butter in a stockpot over medium heat. Once onions are softened, add flour stirring constantly. Add evaporated milk, milk, and veggie broth. Bring to a boil, then add broccoli and carrots.

Add red and black pepper, turn heat to low and simmer for 20-30 minutes.

Stir in the cheeses, simmer for 10-15 minutes more before serving.

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Comments (1):

  1. This was really good comfort food. I wasn’t sure about the julienned carrots, but they worked. We had the soup with some crusty wholemeal bread for a Sunday night dinner. Yummy!

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