Next Level Broccoli and Cheese Soup
Cheesy, creamy, with a hint of smoke. Take your broccoli and cheese soup to the next level!
Equipment
- Pot or Dutch Oven
Ingredients
- 4 tbsp. Butter, unsalted
- 1 Sweet Onion, diced
- 2 Carrots, peeled and diced Peeling optional
- 1 Celery Stalk, diced
- 3 cloves Garlic, diced
- 4 tbsp. All-Purpose Flour
- 1 quart Chicken Stock or Broth Or use 1.5 tbsp. chicken stock base (such as Better than Bouillon) with 1 quart of water
- ½ tsp. Chipotle Pepper Seasoning
- ½ tsp. Smoked Paprika
- ¼ tsp. Fresh Ground Black Pepper
- 1 tbsp. Dijon Mustard
- 1½ cups Milk
- ½ cup Heavy Cream
- 5 cups Broccoli, cut into florets Roughly 2 crowns
- 4 oz. Extra Sharp Cheddar Cheese, freshly grated Yellow
- 8 oz. Smoked Provolone, freshly grated
- 8 oz. Vermont Sharp Cheddar Cheese White
Instructions
- On medium heat melt the butter. Add the onions, celery, and carrots and cook for 4 - 5 minutes, stirring occasionally, until vegetables begin to soften. Add the garlic and cook for another 1 - 2 minutes.
- Add the flour slowly while stirring continuously. Fully combine flour with ingredients, 1 - 2 minutes.
- Slowly add the broth while continuing to stir to again fully combine. Add the milk, cream, dijon mustard, chipotle seasoning, smoked paprika, and pepper. Allow mixture to come to a gentle simmer and continue to stir frequently, 4 - 5 minutes.
- Carefully add the broccoli (to avoid splashing) and simmer for another 8 - 10 minutes, depending on desired firmness/softness of broccoli.
- Reduce heat and stir in cheese, stir until fully melted.
- Use an immersion blender to blend to you desired consistency. Alternately, if you don't have an immersion blender, carefully transfer desired portion to a blender and blend until smooth (and return to pot).
- Ladle into bowls and top with a small amount of leftover cheese.
Notes
Next level tip: Add diced, smoky bacon as a topper =)