The Cheese Cave | Faribault, MN

Cheesy Broccoli Soup


  • 3 tbls. Unsalted butter
  • 1 cup chopped onion
  • ½ tsp. salt
  • ¼ tsp. white pepper
  • Pinch nutmeg
  • ½ tsp. minced garlic
  • ½ tsp. chopped fresh thyme leaves
  • 3 tbls. All purpose flour
  • 3 cups chicken stock, separated (homemade
  • or recommended: Kitchen Basics)
  • 1 generous head fresh broccoli, stem
  • chopped and florets cut equal size
  • ½ cup heavy cream
  • 1.25 cups shredded high quality cheddar
  • Pumpernickel croutons, for garnish

Recipe Instructions

  • Melt butter over medium-high heat.
  • Add onions, salt, pepper and nutmeg andcook until translucent, about 3 minutes.
  • Add garlic and thyme and cook about 30 seconds, until fragrant.
  • Add flour and cook stirring until mixture is well blended and fragrant, about 2 minutes.
  • Slowly add 2 cups of the chicken stock, whisking constantly, and bring to a boil.
  • Reduce the heat and simmer until thickened, about five minutes.
  • Add the florets and cook, stirring, until tender.
  • Meanwhile, place chopped stem in pot with 1 cup of the stock and cook, covered, until very tender.
  • Puree mixture with a hand-held blender or in a food processor and add to the soup.
  • Add cream to the soup and bring to a simmer to heat through.
  • Add the cheese and cook over low heat until melted.
  • Remove from heat and ladle into bowls.
  • Sprinkle croutons over top and serve.

Serves 4

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