Over the years, I've had a lot of trial and errors with broccoli and cheese soup at a number of restaurants but they so many have chicken stock in it so it's always a no-go. Fair warning, these places have broccoli and cheese soup that IS NOT VEGETARIAN: Panera, Au Bon Pain, Jason's Deli, Applebees, Subway, Quiznos. Some places have vegetarian options of this amazing soup, one of them being Cafe Carolina here in Greensboro, NC. I always make sure to ask/make a worker if they would check their ingredient list before I even think about ordering the soup. I figure, it's more likely than not that the soup in restaurants will have chicken stock so why not just make it at home??
I came to this conclusion last April and started doing some research for the best vegetarian recipe for a Broccoli & Cheese Soup. I ultimately ended up finding this recipe on tastykitchen.com and later found out it was Ree Drummond's recipe!! I wasn't a big fan of Ree Drummond when I first caught her show on Food Network a couple years ago but I've grown to appreciate her recipes and simple methods! Needless to say, I am a big fan now (but I still won't dvr her show). Check out her website for great cooking ideas! You can find her recipe here: Pioneer Woman's Broccoli-Cheese Soup.
Here is my printed recipe with my notes
INGREDIENTS
- 1 whole Onion, Diced
- I stick, ½ C butter
- ⅓ cup Flour
- 4 Cups Whole Milk (I used 1%milk- who uses whole milk anymore??!! It's practically cream haha)
- 2 cups Half-and-Half
- 4 Heads Broccoli Cut into Florets (I used more just because I love broccoli!!!!!!)
- 1 pinch Nutmeg (play with this amount, based on how much you enjoy the flavor- I used more than just a 'pinch')
- 3 Cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.) (I used sharp cheddar, can't go wrong with a classic)
- Small Dash of Salt (more if needed)
- Freshly Ground Black Pepper
- Chicken Broth (Nope, just more milk) If Needed for Thinning
- Melt butter in a pot over medium heat, then add the onions.
- Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top.
- Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half.
- Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
- Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender.
- Stir in cheese and allow to melt.
- Taste seasonings and adjust if needed.
- Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) I like it as is, and not a liquid pureed soup so I didn't mash/blend the final product!
- If you like a thinner soup, add less flour (it's used as a thickening agent for the soup) in the beginning stages.
- I added more cheese than the recipe called for because I like how the cheese gets stringy. I used the extra cheese when serving and put on top of the bubbling/hot soup in individual bowls.
- This is definitely a heavier, more filling soup so try have some crusty bread to eat with it or even take Ree's recommendation for making your own bread bowl at home!
- I love this soup re-heated as well but it had a tendency to become a thick mess after taking it out of the fridge but a simple fix= add some more milk when re-heating on the stovetop (no silly microwave re-heating!!). It tastes so fresh and delicious!
- If you love baked potatoes like I do, try topping off your next baked potato with a bit of this soup for a very filling and semi-naughty meal! (I say semi-naughty because of all the cheese but hello, you are totally eating your veggies too!!)