Broccoli Cheese Soup
I made this broccoli cheese soup 2 years ago after I had Panera Bread's broccoli cheese soup. The intention was for it to be a copycat recipe but guess what Panera soup could never!!! This is the best broccoli cheese soup recipe with the most incredible trio of Pecorino Romano, muenster, and sharp cheddar cheese. Added bonus, after reading this recipe card you're going to have two recipes in one. If you hold the cheese and do everything else except add the cheese you'll have a delicious cream of broccoli soup, but either way you have to make it!!!!!!
Ingredients
- 1 head of broccoli
- 1/2 stick salted butter
- 1 chopped onion
- 6-7 cloves chopped garlic
- Salt & pepper
- 1-2 tsp Tony's Creole
- 1/2 tsp cayenne
- 4 tbsp all purpose flour
- 2 cups chicken stock
- 2 cups half & half
- 8 oz shredded sharp cheddar
- 4-5 oz shredded muenster cheese
- 4 tbsp grated Pecorino Romano
Instructions
- Take a head of broccoli and chop about 1 inch off the bottom of the stem. Then chop the rest of the head of broccoli into florets and chop the stem into quarters
- In a large pot sauté butter, onion, garlic, Tony's Creole, cayenne, and salt & pepper.
- Once that is golden, whisk in flour, then add chicken stock and whisk.
- Add the florets and bring to boil, then lower to a simmer and cover, cook for about 10 minutes.
- Once the florets are tender, uncover the pot, and make sure heat is very low. Then add half & half, shredded sharp cheddar cheese, shredded muenster cheese, and grated Pecorino Romano.
- Once cheese is melted it's ready to serve!
Video
Nutrition
Calories: 125kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 153mgPotassium: 152mgFiber: 0.1gSugar: 3gVitamin A: 278IUVitamin C: 1mgCalcium: 94mgIron: 0.4mg
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