Broccoli Cheese Soup with Sauce Veloute Base

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Course: Dinner/Entree

Cuisine: French

Method: Stove Top

This delicious broccoli cheese soup recipe is made with a creamy sauce veloute base and the perfect cold-weather soup!

▢ 2 tablespoons butter sub ghee or plant-based butter
▢ 1 shallot diced
▢ 64 ounces vegetable broth
▢ 5 broccoli crowns 2 cut into bite-sized chunks; 3 cut into larger chunks to be boiled
▢ 2 cups sauce veloute
▢ 2 teaspoons kosher salt
▢ ½ teaspoon ground black pepper
▢ 1 tablespoon all-purpose flour sub arrowroot powder (optional to help thicken)
▢ 1 cup heavy cream optional

Sauté: In large saucepan, add 2 tablespoons butter to melt. Add diced shallots and let sweat until softened.
Simmer Broccoli: Add 64 ounces vegetable broth and bring to boil. Add the 3 broccoli crowns cut into large chunks and boil for 30 minutes.
Sauce Veloute: Make 2 cups sauce veloute in a separate saucepan.
Blend: Once the broccoli has boiled for 30 minutes and is sufficiently softened, remove from heat and let cool. In small batches, add this soft broccoli to a blender and blend until smooth or use an immersion blender.
Combine: Put puréed broccoli back in the large sauce pan and and slowly stir in the sauce veloute. Add cheese, 2 teaspoons kosher salt and ½ teaspoon ground black 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.
Adjust: 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: Enjoy with a warm baguette.

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