Name: Broccoli Cheese Soup (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 1 Onion-chopped; 2 cloves Garlic-minced; 1 lb Broccoli Florets; 1 Carrot-chopped; 4 cups Chicken Broth; 1 cup Milk; 1/2 cup Shredded Cheddar Cheese; 1/4 cup Shredded Monterey Jack Cheese; 1 tsp Salt; 1/2 tsp Black Pepper; 1/4 tsp Nutmeg; 2 tbsp All-Purpose Flour; 2 tbsp Butter

Recipe tier

A comforting and easy-to-make broccoli cheese soup, perfect for a weeknight meal.

Total 45 min

Serves 6

Steps 9

Ingredients 14

Vegetables
1 tbsp 15 mL Olive Oil
1 1 medium Onion-chopped
2 cloves 6 mL Garlic-minced
1 lb 450 g Broccoli Florets
1 240 mL Carrot-chopped
Liquid
4 cups 950 mL Chicken Broth
1 cup 240 mL Milk
Cheese & Seasoning
cup 60 g Shredded Cheddar Cheese
cup 30 g Shredded Monterey Jack Cheese
1 tsp 5 mL Salt
tsp 2.5 mL Black Pepper
tsp 1.25 mL Nutmeg
Thickener
2 tbsp 15 g All-Purpose Flour
2 tbsp 30 mL Butter

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Equipment

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Instructions

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In a large pot or Dutch oven, heat Olive Oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Add Broccoli Florets and Carrot to the pot. Cook for 5 minutes, stirring occasionally.
Pour in Chicken Broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
While the soup simmers, prepare a roux. In a separate saucepan, melt Butter over medium heat. Whisk in All-Purpose Flour and cook for 1-2 minutes, stirring constantly, to create a smooth paste.
Gradually whisk the roux into the simmering soup. Stir well to combine and thicken the soup.
Reduce heat to low. Stir in Cheddar Cheese and Monterey Jack Cheese until melted and smooth.
Season with Salt, Black Pepper, and Nutmeg. Adjust seasoning to taste.
Serve hot.