Boursin Broccoli Soup
This creamy, delicious broccoli cheese soup uses Boursin cheese to add lots of flavor!
Servings: 4 people
Calories: 418kcal
Ingredients
- ¼ cup butter
- 2 large shallots, chopped
- 2 large carrots, chopped small (1 cup)
- ¼ cup all purpose flour (gluten free if needed)
- 3 cups vegetable broth
- 1 ½ cups whole milk*
- 1 head broccoli chopped into florets (about 2 full cups florets)
- 5 oz Boursin Garlic & Herb cheese
- ¾ teaspoon kosher salt (or omit for lower sodium)
- ½ teaspoon black pepper
Instructions
- In a large, heavy pot (I used a 5 ½ quart pot), melt the butter over medium heat and stir in chopped shallots and carrots. Saute for about 2 minutes until they are fragrant and more tender, stirring often. Add ¼ cup of flour and coat the vegetables. Pour in about ½ cup of broth and whisk till the flour gets incorporated and smooth. Then add the rest of the broth as well as the whole milk. Bring to a low simmer for 8-10 minutes, allowing it to thicken. Do not start to boil, otherwise your milk might curdle (*especially if using a low fat option instead).
- Add the broccoli florets and cook for another 5 minutes until softened. Off the heat, stir in Boursin cheese until smooth and creamy. Taste and adjust any seasonings, like salt and pepper if needed.
Notes
- I recommend using whole milk to give the soup extra creaminess and also the higher fat content makes it less likely to curdle, however you can use any milk substitute you'd like. Just be aware!
Nutrition
Calories: 418kcal | Carbohydrates: 29g | Protein: 12g | Fat: 30g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 434mg | Potassium: 756mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6913IU | Vitamin C: 138mg | Calcium: 220mg | Iron: 2mg