Broccoli Cheese Soup

Broccoli Cheese Soup Dish Guide

Serves 4-6

Five Ingredients

4 cups broccoli florets and stems (roughly 4 crowns)

3 cups shredded cheddar cheese

4 cups chicken stock

1 medium red onion, diced

1 cup heavy cream

From the Pantry

4 T + 1T olive oil

3 T flour*

4 garlic cloves, minced

Preheat the oven to 400 F. Cut the florets off of the broccoli crowns. Dice the stem into ½” cubes. Take a handful of the broccoli florets and place on a baking tray and drizzle with 1 T olive oil. Season with salt and pepper and place in the oven to bake for 12-15 minutes or until beginning to brown around the edges. Set aside once cooked to your liking.

In the meantime, heat 4 T olive oil in a large pot or Dutch oven over medium heat. Add in the diced onion and begin to sweat. After 3-4 minutes add in the garlic and season with salt and pepper. Once the garlic is fragrant, add in the flour and stir until the flour is fully incorporated into the oil. Add in the chicken stock and remaining broccoli florets and stems and season again with salt and pepper. Stir to mix the roux with the stock. Bring to a simmer and cover and cook for 10-12 minutes or until broccoli is tender.

Add in the cream and use an immersion blender to blend the soup to your desired consistency.** Turn heat to low and add in the cheese a handful at a time a and stir until it is melted in. Once all cheese is added, add in the roasted broccoli and stir into the soup. Taste and adjust seasoning as needed and serve immediately.

*The flour will help the soup thicken however if you prefer a less thick soup, omit or reduce the flour content.

**If you do not have an immersion blender, carefully ladle the broccoli, stock, cream mixture into a stand blender and blend half of the soup and return to the pot. Stir to mix the blended soup with the remaining contents of the pot.