What’s better than just regular ole broccoli and cheddar soup? Easy Broccoli and THREE Cheese Soup. I decided to add gruyere to the mix because it’s one of my favorite cheeses to bake into things and I realized I had yet to incorporate it into a soup.
I make soup so often firstly, because of the delicious and comforting taste, but also because it’s really such an easy thing to whip and the ingredients can often be found in my pantry/fridge.
I think this soup would be great to make as an appetizer for Thanksgiving dinner!
Easy Broccoli and Three Cheese Soup
- 2 1/2 cups fresh broccoli florets
- 1 sweet onion diced
- 2 garlic cloves minced
- 2 1/4 cups vegetable stock
- 1 ½ cups half and half
- a drizzle of olive oil
- 2 tbs salted butter
- 1 tsp salt
- 1 tsp black pepper
- pinch of garlic powder
- 2 tbs flour
- 6 oz gruyere cheese, freshly grated
- 6 oz white cheddar cheese, freshly grated
- 1/4 cup finely grated parmesan cheese
Preheat the oven to 400 degrees.
Line a baking sheet with foil or parchment paper and spread out the broccoli florets and drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Roast for 20 minutes or until the florets begin to brown. Be careful to not let them get too charred. (not dark brown/black).
While the broccoli is roasting, heat a large stock pot over medium-low heat and melt the butter. Stir in the minced garlic, diced sweet onion and 1 tsp of both salt and pepper. Stir often and cook together until the onions are translucent, then pour in the chicken stock and stir until combined.
Once the broccoli is finished roasting, remove from oven and stir in just about all of the florets-leaving only enough to garnish the soup with after. Now carefully transfer the mixture to a blender and blend until the mixture is pureed. Be careful, it will be HOT.
Then pour the mixture back into the pot and turn stovetop temperature to low-heat. Sift in the flour then pour in the half and half. Stir continuously until the mixture thickens even more.
Now for the cheese! Drop into the soup small handfuls of the gruyere and cheddar cheese until they melt completely-stirring continuously. Then sprinkle and stir in the parmesan cheese.
Serve the soup immediately and garnish with leftover roasted broccoli!