Broccoli and Cheese Soup – An SRC Recipe

Published February 11, 2013 | By Jennifer Sikora

I am not a lover of broccoli at all. I can’t eat it raw or in big chunks, but you dice it up super fine and I will get my fill of this wonderful green veggie. I found a yummy Broccoli and Cheese Soup recipe this month for our Secret Recipe Club Reveal. I had the wonderful blog of Smells Like Brownies and it was SO hard to choose just one recipe. There were so many to choose from, but because it is still really cold here in Kentucky, I knew this would be the recipe I wanted to try.

The thing I love about broccoli and cheese soup is that you can do the broccoli any way you like. If you don’t like great, big, huge chunks like me, you can simply puree your soup in a blender to give it a more smoother texture. If you like it chunkier, just chop your broccoli in a rough chop and add it to your soup.

Here is the recipe. I omitted the carrots and just made it a regular broccoli and cheese soup, but you can always add them back in. I have crossed out what I did not use.

5.0 from 1 reviews

Broccoli and Cheese Soup – An SRC Recipe

Ingredients

Ingredients:
¼ cup butter
1 small yellow onion, chopped
¼ cup flour
2 cups 2% milk
3 cups low-sodium vegetable broth, plus extra as needed
pinch of nutmeg
2 bay leaves
salt and black pepper
4 cups finely chopped broccoli florets
2 large carrots, grated (DID NOT USE)
8 oz. sharp cheddar, cubed

Instructions

In a sauté pan over medium-high heat, melt the butter. Add the chopped onion and cook until translucent, about 4–5 minutes, stirring frequently. Remove from heat and set aside.
In a large Dutch oven or sauce pot over medium heat, whisk together the flour and milk. The mixture will be lumpy at first, but it will smooth out eventually with the heat.
Once the mixture is smooth, add the vegetable broth, whisking continuously until it becomes smooth again. Add the nutmeg, bay leaves, and seasonings. Let the mixture simmer, uncovered, for about 20 minutes. Whisk occasionally to prevent the bottom from burning.
Add the cooked onions, broccoli, and carrots, mixing well. Simmer for another 20 minutes, whisking occasionally.
Add the cheese and stir until completely melted, adding more broth if necessary.

Check out what the other bloggers are making!

Did you like this? Share it:

Posted in Main Course, Soups | Tagged recipes, scret recipe club, soup recipes, src

7 Responses to Broccoli and Cheese Soup – An SRC Recipe

danielle says:

February 11, 2013 at 11:24 am

Its definitely soup weather out there – this sounds so comforting and yummy.

Reply
Andrea Kruse says:

February 11, 2013 at 11:53 am

Did you say broccoli AND cheese? Yum. That got my attention. I am always looking for new soup recipe ideas. Sounds like the perfect way to warm up after a cold/rainy day.

Reply
Shelley C says:

February 11, 2013 at 8:14 pm

I love soup, and this one looks absolutely delicious. Wonderful choice.
Shelley C recently posted…Sesame Beef Stir Fry

Reply
Miz Helen says:

February 14, 2013 at 5:11 pm

Hi Jennifer,
We just love Broccoli and Cheese Soup and your recipe looks delicious.
Happy Valentine Day!
Miz Helen
SRC Group B
Miz Helen recently posted…Full Plate Thursday 2-14-13

Reply
colleen @ Secrets from the Cookie Princess says:

February 15, 2013 at 8:29 am

This looks great–one of my favorite soups!
colleen @ Secrets from the Cookie Princess recently posted…Lentil Vegetable Soup

Reply
Lisa says:

February 18, 2013 at 6:53 pm

This looks so good and perfect for these cold winter nights! Thanks for linking up with “Try a New Recipe Tuesday!” I hope you will be able to join us again this week.
Lisa recently posted…Memoir Monday- February 18

Reply
JEN says:

February 19, 2013 at 4:18 pm

My kids would go crazy for this. They love broccoli and cheese … and soup!
JEN recently posted…Peanut Butter Cups (Secret Recipe Club)

Reply