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Asiago Broccoli Cheese Soup

A comforting and creamy soup featuring fresh broccoli and rich Asiago cheese, perfect for chilly evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups fresh broccoli florets, chopped
  • 1 cup Asiago cheese, shredded
  • 1 cup milk (preferably whole) Substitutions: can use almond milk or coconut cream for dairy-free option.
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour Stir continuously to prevent lumps.
  • 1 medium onion, diced
  • 2 cloves garlic, minced Builds foundational flavor.
  • 4 cups vegetable broth
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Chop the broccoli into small florets. Dice the onion and mince the garlic.
Cooking
  1. In a large pot over medium heat, melt the butter. Add the diced onions and garlic. Sauté for about 3-4 minutes, until soft and fragrant.
  2. Sprinkle the flour into the pot, stirring constantly for about 2 minutes to create a roux.
  3. Gradually whisk in the vegetable broth, ensuring no lumps from the flour. Bring to a simmer and allow it to thicken slightly.
  4. Add the chopped broccoli florets to the pot and cook for about 5-7 minutes, or until tender but still bright green.
  5. Pour in the milk and stir to combine. Mix in the shredded Asiago cheese until melted. Season with salt and pepper to taste.
  6. For a smoother texture, use an immersion blender or regular blender to puree part of the soup, leaving it slightly chunky.
  7. Ladle the soup into bowls, garnish with additional cheese or croutons, and enjoy warm.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for about three months. Thaw and warm gently on the stove, stirring occasionally.