Broccoli cheese soup is decadent, creamy, cheesy comfort food
Mmmm…soup. There’s just something about it. I enjoy it best when the season changes and fall arrives in all of its glory. It’s the time to breathe in the crisp air, marvel at the turning leaves, and snuggle up with a warm bowl of soup. In the fall, richer dishes are expected and broccoli cheese soup is one that aims to please the palate. Decadent, creamy, cheesy, savory, delicious!
Let’s be honest, the broccoli makes us feel like eating an entire bowl of creamy cheese sauce is justifiable. And in this dish, it definitely is! Scallion adds some extra greenery and mild onion essence. As for the garnish, the croutons (store-bought to save time) provide texture and an extra sprinkling of cheese is always welcome.
More comforting soup recipes (click links below)
- Mediterranean Chicken & Zucchini Soup
- Ginger Chicken Wonton Soup with Bok Choy
- Tuscan Cannelini Bean & Kale Soup
Practice some French techniques when making this broccoli cheese soup
To remind you of how well you reign in your kitchen, I wanted to mention some French cooking techniques that you will implement in this recipe.
- First, you will prepare a roux (butter and flour mix),
- Then a bechamel (roux and milk, in this case half and half),
- And lastly a mornay sauce (cheese sauce). The mornay is seasoned with spices that give depth to savory creamy sauces: Cayenne pepper, ground mustard, and freshly grated nutmeg.
Perhaps the best part of learning these techniques is that you can use them in so many other recipes. Perfect them, and you will be a Creamy Sauce Queen or King!
Look at you! So fancy.
- In a large pot on low-medium heat, add butter and allow to melt. Add the scallions and saute for 2-3 minutes until softened. Sprinkle in the flour and mix together with a whisk for 1-2 minutes. While stirring, slowly pour in the stock and half & half. Add the spices, salt, pepper, and continue to stir. Increase temperature to medium heat. Dump in the veggies and allow them to cook for 10 minutes. Use a large wooden spoon to stir the mixture occasionally to avoid it from sticking to the bottom of the pot. Once the veggies have softened, add the cheese and stir until melted.
- Top each soup serving with desired toppings. Enjoy!
Ingredients
Directions
- In a large pot on low-medium heat, add butter and allow to melt. Add the scallions and saute for 2-3 minutes until softened. Sprinkle in the flour and mix together with a whisk for 1-2 minutes. While stirring, slowly pour in the stock and half & half. Add the spices, salt, pepper, and continue to stir. Increase temperature to medium heat. Dump in the veggies and allow them to cook for 10 minutes. Use a large wooden spoon to stir the mixture occasionally to avoid it from sticking to the bottom of the pot. Once the veggies have softened, add the cheese and stir until melted.
- Top each soup serving with desired toppings. Enjoy!
Did you make this recipe?
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