Cheesy Broccoli Soup
My very good friend asked me to recreate a broccoli and cheese soup she absolutely adores from one of her favourite restaurants. I’ve never actually eaten it so it made it quite difficult. So rather than come up with a way to replicate that soup I decided I would make a soup that would be so amazingly delicious that she’d forget that other soup. Also I set out to make a healthy, delicious soup, so delicious that she’d swear off that other soup because now MY soup would be HER soup ❤️ Does that make sense to anyone else? Does it sound crazy? oh no… crazy?
2 Cups sodium-reduced stock (I used vegetable stock)
2 Cups milk (I used 2%)
¼ Cup all purpose flour (I used whole wheat)
1 tsp Dijon mustard
½ tbsp (salted) butter
1 Medium onion, sliced into sticks
3 Cloves garlic, crushed
1 Head of broccoli, florets only and stalk cubed (see notes)
½ tsp salt, plus more
½ tsp pepper, plus more
1 Cup grated old cheddar
Whisk together the stock, milk, flour and Dijon mustard; set aside
Add the butter to a large pot and heat it over medium heat. When the butter has melted add in the onion; season with salt and pepper.
Sauté for 5-7 minutes, until the onion are soft and translucent (but you don’t want them darkened).
Add in the garlic and broccoli pieces, mix constantly for about 30 seconds, careful not to let the garlic burn.
Give the milk mixture another quick mix and then add it to the pot, add in the ½ tsp salt and ½ tsp pepper; mix well.
Let the soup come to a boil (still over medium heat) and then drop the heat to a simmer over low; cover the pot with a tight-fitting lid.
Let the soup simmer for 30 to 45 minutes, until all broccoli pieces are completely tender.
Stir in the cheddar.
Taste and adjust seasoning before you serve the soup.
- A pinch or two of cayenne would be great for a little kick.
- When you cube the broccoli stalks make sure you shave them down first
(you can use a veggie peeler) to remove the tough outer skin.
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