Broccoli Cheese Soup

No need to look for another recipe, this one is the final one I will ever try.  It was delicious and so much better than the last one I tried.

Broccoli Cheese Soup

January 27, 2023

Yield: 6

Prep time: 20

Cook time: 30

Total time:


4 slices prosciutto

Bay Leaf

Salt & Pepper

5 cups low-sodium chicken broth, divided

1 large russet potato, peeled and cut into 1-1/2" pieces

2 cups chopped (about 1" size) cauliflower florets

4 tablespoons unsalted butter

1 cup small-diced yellow onion

2 large garlic cloves, minced

1/4 cup all-purpose flour

1 cup half and half

1 bay leaf

1 large head chopped (about 1" size) broccoli florets (no stems)

1 cup small-diced carrots

12 ounces coarsely grated sharp cheddar cheese, plus more for garnish - Use the large holes on a box grater.

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt, or to taste


Have all of your ingredients prepped.


In a small saucepan, add the potato and the cauliflower,  cover with chicken broth, bring to a boil and simmer until tender.  Add a pinch of salt, set aside to cool.


For the soup base - add 3 tbsp of butter to a larger saucepan, add the onion and cook until tender, about 5 minutes, add the garlic, then cook an additional 1 minute.


Stir in the flour, cook for 3 minutes, then whisk in the half and half.  Cook for 3 minutes or until the mixture starts to thicken, then add the remaining chicken broth, bay leaf, carrots, and broccoli, Cook for 20 minutes.


Blend the potato and cauliflower mixture until smooth, then pour into the soup pot.  Simmer until hot.   Spoon half of the combined soup mixture to back to the blender, then blend until smooth, return to the pot and add the cheese, stirring until the cheese is completely melted. 


Garnish with some crispy prosciutto and green onions and serve with toasted bread