Cold, rainy, and grey, soup is a popular lunch and dinner option when wintertime rolls around. I love all soup, but I am especially fond of creamy soup. From broccoli soup with smoked gouda to healthier versions like this roasted cauliflower and broccoli or this roasted broccoli carrot, there are so many delicious and yummy ways to dish up broccoli soup. This cheese soup is rich, creamy, and PACKED with broccoli…and cheese. Easily customizable, this is one of my very favorite easy recipes and pairs perfectly with a side of crusty bread or homemade croutons – the whole family will beg for seconds!
Cook the vegetables (mirepoix). Add the olive oil and butter to a large pot or Dutch oven set over medium heat. Add the onion and cook, stirring often, until the onions turn translucent. Add the carrots and celery and continue to cook over medium heat, stirring often. Then stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine.
Add the Broccoli. Add the broccoli florets to the cooked vegetables and cook until the broccoli is softened (if necessary, add a little water to the pot to prevent the vegetables from burning).
Simmer. Add the broth and season with salt, black pepper, and thyme. Bring to a simmer, then reduce the heat to low, cover, and simmer. Whisk together the all-purpose flour with 2 cups of whole milk as the soup simmers and shred the cheese.
Temper the flour mixture and add it to your soup. To prevent the milk from curdling, slowly whisk boiling broth from your soup pot with your flour mixture. Once the flour and milk mixture is warm, remove the soup from the heat and slowly whisk the flour mixture into your soup.
Blend and add the cheese and serve. Use an immersion (hand) blender, standing blender, or food processor to blend the soup. Stir in the cheese, and any reserved chopped vegetables (optional), and season with additional salt and pepper, to taste.