Broccoli Cheese Soup

If you follow me on Instagram, then last weekend you saw me make a quick pot of Broccoli Cheese Soup.  The soup has come in handy this week considering we have been having  record setting history making low wind chills!  I mean, I love snow and all, but these temps, I am not a fan of.  It’s been so cold, I even attempted to make the dog some booties out of an old sweater, duct tape and yarn.  Much like I want no part of these temperatures, he wanted no part of the booties.

Anyway, back to the soup.  It’s a pretty versatile soup.  I added cheddar cheese, although it would be just as good without the cheese if you wanted a simpler cream of broccoli soup.  Chicken stock could be swapped out for the veggie stock and you could absolutely throw in some other veggies, like cauliflower or carrots, or even some diced up potatoes.

Hoping you are all staying warm!

Broccoli Cheddar Soup

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Ingredients

  

• 1 bunch broccoli
• 1 small onion, diced
• 2 tsps. olive oil
• 1/3 cup all purpose flour
• 1 quart vegetable stock
• 1 1/2 cups whole milk
• 2 cups cheddar cheese, shredded shred your own, don't use the stuff in the bag
• 1/4 tsp. nutmeg
• to taste salt and pepper
• pinch cayenne, optional
• 1 tbsp worcestershire sauce

Instructions

 

• Remove the broccoli florets from the stems.  

  Trim the stems of the broccoli and then peel with vegetable peeler to remove outer layer of stem.  Dice stems into 1/4" pieces.

  In a saucepan with about 1/2 cup water, steam the broccoli florets until bright green.  Remove from heat, drain and set aside.

  In a large pot, cook the broccoli stems and onions in the olive oil until vegetables begin to soften.  Add the flour and stir to coat the veggies and cook off the flour taste (about 2 minutes).

  Add the vegetable stock and bring to a boil.

  Reduce the heat and simmer until the broccoli stems are tender, approximately 10-15 minutes.

  Add the steamed broccoli to the pot.

  Add the milk, cheese and Worcestershire sauce.  Stir until cheese is melted into the soup.

  Season with nutmeg, salt, pepper and cayenne, if using.

  Serve with crumbled bacon, if desired.