Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, broccoli cheese soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper.

Broccoli Cheese Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Broccoli Cheese Soup is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have broccoli cheese soup using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Broccoli Cheese Soup:

1. Take 4 Tbsp Butter
2. Take 4 Tbsp All-purpose Flour
3. Get 1-1 1/2 lbs Fresh Broccoli (Chopped In Small Pieces)
4. Make ready 1 Onion (Diced)
5. Get 1-2 Carrots (Grated or Julienned)
6. Prepare 5 Cloves Garlic (Minced)
7. Make ready 2 Cups Chicken Broth
8. Prepare 3 Cups Whole Milk (Or Half and Half)
9. Make ready 4 tsp Chicken Bouillon (Optional)(Use Less Salt If Using)
10. Make ready 1 tsp Mustard Powder (Optional)
11. Take 1 tsp Garlic Powder (Optional)
12. Prepare 1 tsp Onion Powder (Optional)
13. Get 2 oz. Cream Cheese (Optional)
14. Take 12 oz. Shredded Cheese (I prefer Sharp Cheddar)
15. Take Salt (To Taste)
16. Take 1/2 tsp Black Pepper (Or To Taste)
17. Get 1-2 Tbsp Veg Oil

Mix in the chicken stock and milk, and season with salt and white pepper. If you like Panera's broccoli cheddar soup, this blows the pants off it. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. Melt butter in a pot over medium heat, then add the onions.

Instructions to make Broccoli Cheese Soup:

1. Cut off the majority of the Broccoli Stalks off the Florets. Cut Florets into small bite size pieces. Mince or thinly slice Stalks. Set aside.
2. Heat Veg Oil in a big Soup Pot over Medium to Medium High Heat. Add Broccoli Florets. Lightly Salt. Allow to cook until there is a slight char on the bottom, then stir to expose other Florets to the bottom of the pan. Allow them to char a bit. Keep stirring until Florets are charred on a few sides, but still Bright Green. Pour Broccoli onto a cookie sheet or in a large bowl to cool. Set aside.
3. In the same Soup Pot, Add Butter over Med Heat. Add Onions and Broccoli Stalks. Lightly Salt. Cook until Onions are translucent and slightly soft, stirring occasionally. Stir in Minced Garlic. Cook for about a minute, or until fragrant. Add Grated Carrots. Cook for another 1 or 2 Minutes.
4. Add the Flour, stirring constantly. Cook for 1 or 2 Minutes, then whisk in the Chicken Broth, stirring constantly. Stir in Milk, Chicken Bouillon, Mustard Powder, Garlic & Onion Powder. Turn Heat up to Medium High to bring to a boil. As soon as it reaches a boil, turn down Heat again, and bring to a simmer.
5. Turn off Heat. With an Immersion Blender, (Or use a Standing Blender) blend soup until smooth. You can skip this step, if you prefer a chunkier soup. Then while the Immersion Blender is running, start adding in the Shredded Cheese and Cream Cheese. Blend until all the Cheese is incorporated. Now, stir in the Broccoli. Pulse a few times to break up the Broccoli. You can also skip this step, if you prefer your Broccoli whole. Taste for Seasoning.
6. Turn Heat back up to Medium, and cook until Soup is Hot again. Turn Heat down to Low to keep Warm. Serve with your favorite Croutons or Crusty Bread. Enjoy!
7. Tip: If you'd prefer to skip using flour, you can cube a large potato and cook it in the soup. Once soft, crush and stir or blend into the soup.

I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. Melt butter in a pot over medium heat, then add the onions. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to.

So that’s going to wrap it up for this special food broccoli cheese soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!