Broccoli Cheese Soup

Broccoli cheese soup is one of my all time favorite soups. I have been making it for a long time and feel I finally perfected it. This broccoli cheese soup is rich, creamy and full of flavor. I usually eat this soup as a meal in itself, along with a warm baguette….a great combination.

I normally make this recipe with sharp cheddar, but I have tried several different cheeses in this recipe. The one that stands out is Grana Podano cheese. The idea for using the Grana Podano came from a recent dinner I had with friends at Zero Zero Restaurant in San Francisco. My friend had ordered the soup of the day and was so impressed with it he asked if I would taste it so I could recreate it at home. This particular cheese makes a much richer flavored soup than a traditional broccoli cheddar soup. If you decide to try it, be forewarned that Grana Podano is expensive, but I think it is worth it. To substitute for the cheddar cheese in this recipe, use 3 cups Grana Podano and 1 cup Parmesan cheese. Which ever cheese you decide to use, this soup recipe is incredible.

You can make this soup completely puréed, but if you prefer having broccoli florets in your soup, reserve about 1/3 of broccoli florets to be chopped roughly and added at the end of cooking.

I think this hearty, creamy soup is a perfect comfort food for the fall and winter seasons.

Original post date:  11-11-2015

Broccoli Cheese Soup

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Ingredients

• 2 Pounds Broccoli Florets
• 2 Tablespoons Olive Oil
• 1/2 Cup Onions (finely chopped)
• 1/2 Cup Carrots (finely chopped)
• 1 Clove Garlic (finely chopped)
• 2 Tablespoons Butter (unsalted)
• 2 Tablespoons Flour
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 Quart Half & Half
• 1 Quart Vegetable or Chicken Stock
• 4 Cups Shredded Sharp Cheddar Cheese
• 1 Cup Shredded Sharp Cheddar Cheese (optional garnish)

Note

Makes about 3 quarts

Directions

Fill a large stock pot of water and add a couple pinches of salt. Bring water to a boil and add the broccoli. Cook until slightly tender, about 5 minutes. Drain and set aside.
In the same stock pot add the olive oil, onions, carrots and a pinch of salt and pepper. Sauté for 10 minutes.
Add the butter, flour, garlic, salt and black pepper to the stock pot and continue to cook for 2 minutes.
Whisk in the half & half and vegetable stock. Bring the mixture to a boil and than reduce to a simmer. Stirring frequently.
Slowly add shredded cheese and whisk until combined.
Add half of the broccoli and puree the soup with a stick blender.
Add remaining broccoli and simmer uncovered for 10 minutes.
Serve in bowls and garnish with cheese.