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Prep time
15 minutes
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Cook time
45 minutes
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Serves
3 to 4
Author Notes
Let’s be real: The draw of the broccoli cheese soup is really the cheese. Broccoli is great, sure, and it’s good to eat your vegetables, but we're all here for the rich, melty cheese. Broccoli-cheese soup is always a champion of the lunch table, in my eyes.
This version highlights BelGioioso’s Medium Provolone, a nutty, super versatile cheese that’s perfectly aged for four months. I add roasted broccoli to give the soup depth and complexity along with garlic, leek, and parsnip. For even *more* cheesiness, this soup is garnished with crunchy fricos that are super easy to make. Hailing from the Fruili region of Italy, this simple technique requires melting piles of cheese until bubbly, then quickly removing from the oven and setting aside until hard. The final result is a perfectly crispy, deeply savory disk. Served on top (French onion soup-style), or on the side for dipping, the fricos (made with BelGioioso Mild Provolone) are the perfect finishing touch to this cheese-filled meal. —Emily Ziemski
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —The Editors
Ingredients
- For the frico
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4 ounces
BelGioioso Mild Provolone, finely grated (about 1 cup)
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Freshly cracked black pepper, to taste
- For the soup
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2
large heads broccoli, cut into small florets
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1 tablespoon
olive oil, divided
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1 ½ teaspoons
kosher salt, divided, plus more to taste
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2
garlic cloves, peeled and minced
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½ cups
leeks (white parts only), sliced thinly and thoroughly washed
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1
small parsnip, grated (about ½ cup)
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1/2 teaspoon
freshly cracked pepper
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1/3 cup
all-purpose flour
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2 cups
vegetable stock
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2 cups
milk of your choice
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2 cups
BelGioioso Medium Provolone, shredded
Directions
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Heat the oven to 350°F. Line a large sheet pan with parchment. Scoop about 1 tablespoon of cheese, then place on sheet pan and flatten the mound into a circle (about 2 inches in diameter). Repeat, keeping a ¼ inch space between each, until there are 12 to 15 mounds total. Bake for 6 to 10 minutes, or until golden, lacy, and melted. (Cooking time will vary depending on your oven, so start checking around 6 minutes to make sure you don’t burn them.) Remove from oven and sprinkle with pepper. Let cool.
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Increase oven temperature to 400°F.
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Line a second sheet pan with foil, then add broccoli. Drizzle with ½ tablespoon olive oil and season with ½ teaspoon salt. Toss until coated, arranging in an even layer. Roast 17 minutes, or until lightly browned. Remove from oven.
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Meanwhile, start the soup. Heat a large enameled dutch oven over medium-high until hot. Add the remaining ½ teaspoon of oil, garlic, leeks, and parsnip. Cook, stirring occasionally, 5 to 7 minutes or until lightly browned. Season with the remaining 1 teaspoon salt and pepper. Whisk in the flour until golden brown, about 3 to 4 minutes. Carefully add the stock and milk; turn the heat to medium-low. Whisk frequently, 5 to 8 minutes, or until the soup begins to thicken.
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Once soup is thick, add the cheese and broccoli; stir until the cheese is melted and everything is combined. Taste, then season with more salt if desired. Serve the soup with the cheese fricos for dipping and garnish.
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