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