Asiago Broccoli Cheese Soup

Divine variation of a classic broccoli cheese soup. This comforting, homemade soup is made with two flavorful cheeses, sharp white cheddar cheese and Asiago cheese.


  • 2 Tbsp vegetable oil for cooking
  • 1 small Vidalia onion
  • 1 large carrot
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 8 oz sharp white cheddar cheese block not shredded
  • 4 oz Asiago cheese + little more for each serving bowl (block not shredded)
  • 3 garlic cloves
  • Salt
  • Fresh cracked black pepper
  • 1 lb broccoli florets


  • Italian bread or French baguette
  • Olive oil
  • Salt
  • Asiago cheese


  1. Steam broccoli until soft. Mince it and set aside. (You can steam it in a microwave, in a steamer bag.)
  2. In a medium pot, heat up oil over medium heat. Add diced onion and shredded carrot. Saute until onion is transparent.
  3. Sprinkle flour and mix until veggies are coated with flour.
  4. Slowly pour in vegetable broth while constantly stirring. Add heavy cream and stir.
  5. Let soup heat through (still on medium heat.) Once it starts to boil, start adding cheeses.

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