Indulge in the rich and comforting flavors of this Italian-inspired Broccoli Cheese Soup. Creamy and cheesy, with a hint of nutmeg, it's the perfect bowl of warmth on a chilly day.
Ingredients:
- 1 lb broccoli florets
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1/4 tsp nutmeg
Instructions:
Put olive oil in a big pot and heat it over medium-low heat
When you add the chopped onion and garlic, cook them until they get soft
Add the flour and cook for two minutes to get rid of the taste of the raw flour
Slowly whisk in the heavy cream, milk, and broth
Put in the broccoli florets and cook for about 15 minutes, until they are soft
Blend the soup until it's smooth with an immersion blender
Mix in the mozzarella and Parmesan cheeses until they melt and become creamy
To taste, add salt, pepper, and nutmeg
Simmer for five more minutes to let the flavors mix
Serve hot, and if you want, top with extra cheese
