This is one of my favorite soups. It’s creamy, packed full of broccoli and it’s easy to put together. It’s also a soup I can feed to just about anyone and they’ll like it. The combination of the two cheeses gives it just that extra bit of kick of flavor I think that the traditional broccoli soup needs.
1 small white onion, diced
6 tablespoons unsalted butter
1/4 cup sweet rice flour
3 cups low sodium vegetable broth
2 cups 2% milk
4 1/2 cups broccoli (about 1 larger head)
2 cups white cheddar cheese, grated
1 cup pepper jack cheese, grated
salt and pepper, to taste
In a large stock pot over medium heat melt the butter and add the onion. Cook for 5 minutes, the onions will be soft. Add in the flour and combine well. Next whisk the vegetable broth and the milk in. Sprinkle a bit of salt and pepper on top and cook for 10-15 minutes uncovered to allow it to thicken. Place the broccoli into the pot and stir well, allow it to simmer for another 15-20 minutes. The broccoli will now be soft.
Use an immersion blender, or carefully transfer the soup in batches to a blender. Puree until completely mixed. I had to transfer mine over in 4 batches. Return it all to the stock pot and over low heat stir in both cheeses. Serve immediately. Serves 4-6.
*If you find the soup is a bit on the thick side for you, add another cup of vegetable broth or water.