Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Amazing Broccoli and Cheese Soup

on 2012 February 10

This soup is so delicious!  Not your classic broccoli cheese soup, but a little more elegant and with more complex flavors.


3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch nutmeg
1 clove garlic, minced or pressed
1/2 teaspoon thyme
3 tablespoons all-purpose flour
3 cups vegetable broth
1 (16-ounce) package frozen broccoli, thawed and separated, or 1 lb chopped fresh broccoli
1/2 cup heavy cream
1 1/4 cups shredded Cheddar


In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, and cook the stink out of them.  Add salt, pepper, nutmeg, garlic and thyme, and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the vegetable broth, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.  Remove from the heat and serve.

Adapted from Broccoli and Cheese Soup with Croutons by Emeril Lagasse.


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