Browned Butter Four-Cheese Broccoli Soup

De.Ma.Cuisine's picture

Dec. 14, 2012

A rich and creamy broccoli soup. Perfect for a cold winter nights dinner!


Unsalted butter 2 Tablespoon
Olive oil/Garlic infused olive oil or combine 1/4 t garlic powder with regular olive oil 1 1/2 Tablespoon
Broccoli 4 Cup (64 tbs) (roughly chopped into small pieces)
Onion 1 Small (chopped)
Carrot 1 Medium (chopped)
Korean radish/Korean daikon radish 1/2 Cup (8 tbs)
Red pepper flakes 1/4 Tablespoon
Salt 1 Teaspoon
Pepper 1/4 Teaspoon
Garlic powder 1/4 Tablespoon
Balsamic vinegar 1 Tablespoon (Divided, 1/2 T and 1/2 T)
Dijon mustard 1/2 Teaspoon
All purpose flour
Vegetable stock/Water 2 Cup (32 tbs)
Milk 2 Cup (32 tbs)
Heavy cream 2 Tablespoon
Cheese 1 1/2 Cup (24 tbs) (grated cheddar, smoked gouda, parmesan, Gruyère)


Getting Ready:

1. In a soup pot, add butter and let it brown (watch carefully so it doesn’t burn – sometimes I partially cover it so it doesn’t splatter too much).

2. Once the butter has browned, add olive oil, let it get hot, then add the veggies and seasonings. Cook over medium heat, stirring occasionally, for about 15 minutes, or until veggies are fairly tender.


1. Add 1/2 T balsamic vinegar and cook for about 30 seconds. Add mustard and stir in. Add water/stock and water-flour mixture and bring to a boil.

2. Reduce to a simmer and cook until veggies are to desired tenderness and soup is thickened slightly, about 20-30 minutes.

3. Add milk and cream. Heat until it’s hot, steam rises, but it does not boil (letting it boil means it will break – not the end of the world, it will still taste fine, just doesn’t look as great).

4. Remove from heat and whisk in cheese, a little bit at a time.

5. Add 1/2 T balsamic vinegar. Taste and adjust seasoning as needed.


1. Ladle single servings into soup bowls and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 425Calories from Fat 262

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 946 mg39.42%

Total Carbohydrates 24 g8%

Dietary Fiber 5 g20%

Sugars 10 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet