Black Eyed Pea’s Broccoli-Cheese Soup
A creamy and comforting broccoli-cheese soup that’s packed with flavor. Perfect for cozy winter days or a satisfying meal anytime you crave something hearty and warm.
Equipment
- Large pot, Ladle, Knife, Cutting board, Blender or immersion blender
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt to taste
- Black pepper to taste
- 2 tbsp all-purpose flour or gluten-free flour for a gluten-free version
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
- Sprinkle the flour over the onion and garlic, and stir to combine.
- Cook for 1-2 minutes to form a roux.
- Gradually add the vegetable broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer.
- Add the broccoli florets to the pot and cook for 10-12 minutes, or until the broccoli is tender.
- Using an immersion blender, blend the soup until smooth and creamy (alternatively, carefully transfer to a blender in batches).
- Stir in the milk, cheddar cheese, and Parmesan cheese.
- Continue stirring until the cheese has melted and the soup is smooth.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:
Serve the broccoli-cheese soup with a slice of garlic bread or a side salad for a well-rounded meal.
Wine Advice:
A crisp white wine such as Chardonnay or a light Sauvignon Blanc complements the creamy, cheesy flavors of the soup.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 16 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.7 g
