Broccoli cheese soup
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
A lot of recipes for broccoli cheese soup rely on 'processed cheese products' rather than real cheese. I wanted to make a broccoli cheese soup with the great flavor of the real aged Gouda available here in The Netherlands. After some failed attempts at getting natural cheeses to melt into soup broths, I came up with this solution. Use a good aged cheddar if you can't find aged Gouda.
Course:
Soup
Cuisine:
American, Dutch
Servings: 4
Ingredients
- 1 head broccoli
- 2 t + 2 t butter
- 1 small onion
- 1 c vegetable boullion
- 1 c water
- 1/2 pack 4 ounces of cream cheese
- 1/2 c shredded aged Gouda cheese
- 1/4 c heavy cream or half-and-half
- 1/4 c milk
Instructions
-
Chop onion coarsely. Cut broccoli head into florets. Peel the stem and chop into 1/2 inch cubes.
-
Melt 2 t butter in a medium soup pan over medium heat. Add onion and sautee 3 minutes until soft but not browning.
-
Add broccoli, bouillon, and water. Boil covered for 15 minutes.
-
While broccoli boils, make the cheese sauce. In small saucepan, melt 2 t butter over medium-low heat. Add cream cheese and stir continuously until melted, about 1 1/2 minutes. Add cheese and continue to stir 2 minutes. Then begin slowly adding cream, about 1 T at t time, stirring after each addition. After cream is fully added, add milk in the same manner. Keep warm on very low heat.
-
Blend broccoli soup to puree with stick blender or let cool slightly and puree in batches in a stand blender.
-
Stir cheese sauce into broccoli puree.
-
Serve directly with fresh ground pepper to taste.