This super creamy dreamy soup is exactly what I think of when I hear broccoli cheddar.
Better than any restaurant plus it can be served blended or chunky. If you want it creamy toss it in the blender and serve with some oyster crackers or bread crumbs/croutons for a bit of texture. I like to make it both ways just depends on my mood. Of course a nice sprinkle of cheese to melt in the bowl and bacon adds a perfectly nice touch.
Now the ingredients that make this soup the success it is are stock, heavy cream, and the perfect kind and amount of cheese. We will also be adding a secret ingredients which is nutmeg! The warm flavor of the spice works so well with cheddar and gruyere cheese mmm mmm mmm!
Lets get started!
Broccoli Cheese Soup
Creamy double cheese with nutmeg makes this the BEST broccoli soup ever!
Servings: 6 servings
Ingredients
- 6 tbsp butter
- 1/2 onion, diced white or yellow
- 4 tbsp flour
- 2 cloves garlic, minced
- 2 cups heavy cream
- 2 cups vegetable or chicken stock
- 1/2 cup carrots, shredded
- 3 cups broccoli, chopped into small pieces
- 2 cups cheddar cheese, shredded
- 1/2 cup gruyere cheese, shredded
- 2 tsp salt
- 1 tsp pepper
- 1/4 tsp nutmeg
- cooked bacon, chopped for topping
Instructions
- Chop and prep all the vegetables, cheeses, and spices.
- In a large dutch oven or large soup pan saute 6 tbsp of butter on medium heat.
- Add the onions. Cook for 3 minutes. Add garlic, cook for 1 minute.
- Add the flour. Whisk vigorously for 3 minutes then add the broth.
- Now add the broccoli. Mix well. Cook down about 5 minutes then add carrots, cream, and spices. Mix well.
- Turn the heat to low and let simmer for 8-10 minutes (mixing in between) with lid on.
- After the soup has cooked down, add the cheddar and gruyere. Stir. Return lid and cook for 5 more minutes.
- Now either serve with extra cheese and crackers/croutons and bacon or you can puree until it is smooth and creamy. You choose!
- ENJOY
