Cheese Lover’s Broccoli Cheese Soup

Today is National Cheese Lover’s Day. It is really more of a suggestion to have something with cheese or to eat a platter of cheese than it is a particular day. For particular days, you’ve got Cheese Doodle Day in March, or Grilled Cheese Sandwich Day in April or even Cheesecake Day in July. There’s even an entire month dedicated to Goat Cheese. Today is dedicated to the pleasure of cheese any way you care to slice it. Have some cheese with your lunch or nibble on some cheese as a snack.

With all that room for interpretation, I got to thinking about how great it would be to enjoy a nice, piping hot bowl of cheese soup with soft, tender vegetables. Be it served in a soup bowl or a hollowed out sourdough round, you can’t go wrong.

Cheese and Broccoli Soup
3 cups broccoli florets, chopped into bite-sized pieces (reserving 1/2 cup for garnish)
2 cups chicken broth
1 cup fresh carrots, shredded
1 large onion, diced
2 large cloves of garlic, minced
1 cup heavy cream
4 Tbsp all purpose flour
4 Tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp ground nutmeg
1/2 tsp cayenne pepper
1 tsp salt
black pepper to taste
2 cups Sharp Cheddar Cheese, shredded (reserving 1/2 cup for garnish)
1 1/4 cup Asiago Cheese, freshly grated

Chop broccoli florets into bite-size pieces, reserving 1/2 cup of the florets for later.

Fill a large pot with the chicken broth, and 2 1/2 cups of the broccoli.

Peel and chop onions. Add to the pot. Grate carrots. Add to the pot. Press garlic into the pot. Bring mixture to a steady boil over medium-high heat, stirring every few minutes.

Cook for about 6 or 7 minutes until all the vegetables are tender.

In a separate large pot, add the butter and flour. Whisking constantly over medium heat, create a roux.

Pour roux into the broth-vegetable mixture. Mix well.

Slowly add heavy cream in a stead stream. Reduce heat to low and allow soup to simmer.
Add garlic powder, onion powder, nutmeg and cayenne pepper. Season with salt and pepper to taste.

Add both 1 1/4 cups of the cheeses and continue to mix until blended and the cheese has melted.

Place reserved broccoli into the microwave and steam until tender, about 2 minutes.

Ladle soup into bowls. Garnish with steamed broccoli and remaining cheddar cheese

Serve with warm bread.

 

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Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

13 thoughts on “Cheese Lover’s Broccoli Cheese Soup”

  7. yumm!
    btw, glad to see you. I don’t know if it’s because this is an older post, but lately when I try to go to your site/blog, it wouldn’t let me; giving me messages about your blog being expired; which was both a bummer AND surprise…because I didn’t know blogs on WordPress could expire(?). Whatever the case may be, I’m glad I could get this post AND leave you a comment ♡

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    1. I had two blogs. One is expired (they expire when you pay a fee to upgrade). For whatever reason, people seem to get directed to the expired site rather than the newer one. Glad you were able to find me again. BTW, the broccoli soup is delicious!

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      1. on soup…I’m sure! I LOVE that soup. I have to confess I haven’t had it in about 30 years! I have no explanation or excuse for why! However, seeing your post made me add it to this week’s menu! And timing is perfect, woke up to the sound of RAIN, that’s a blessing in Arizona! AND we don’t have long before it’s in the 100°’s here again; So thank you for sharing and inspiring! ♡

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