Description
This delicious broccoli cheese soup recipe is made with a creamy sauce veloute base and the perfect cold-weather soup!
Ingredients
Scale
- Approx 2 cups Sauce Veloute
- 1 shallot, diced
- 5 broccoli crowns (2 cut into bite-sized chunks; 3 cut into larger chunks to be boiled)
- 2 Tablespoons butter (or ghee to make dairy free or Whole30)
- 64 oz vegetable broth
- 2 Teaspoons kosher salt
- 1/2 Teaspoon ground black pepper
- Optional: 1 Tablespoon flour or arrowroot powder to help thicken
- Optional: 1 cup heavy cream
Instructions
- In large saucepan, add butter/ghee to melt.
- Add shallots and let sweat until softened.
- Add vegetable broth and bring to boil.
- Add the 3 broccoli crowns cut into large chunks and boil for 30 minutes.
- Make your sauce velour in separate saucepan.
- Once broccoli base has boiled for 30 min and is sufficiently softened, remove from heat and let cool.
- In small batches, puree broccoli base in small batches.
- But broccoli base back in large sauce pan and and slowly stir in the sauce veloute base.
- Add cheese, salt and pepper and ensure cheese melts.
- Add broccoli chunks (the small, bite-sized).
- Let simmer for 10-15 min or until the broccoli is softened, but firm.
- At this point, check the consistency. If you want it thicker, but do not want to add cream, throw in some flour and stir continuously until broken down. If you do want it creamier and and – you know what to do – add cream a little at a time until you have reached your desired creaminess and you can also add some more cheese.
- Serve with warm baguette.