• 1 head broccoli, divided
  • ¼ cup unsalted local butter
  • 2 tbsp canola oil
  • ½ large white onion, sliced
  • 2 cloves garlic, sliced
  • ¼ cup all-purpose flour
  • 3 cups chicken stock
  • 3 cups 3.25%/whole Ontario milk
  • 2 bay leaves
  • Pinch of nutmeg, to taste
  • salt and black pepper, to taste
  • 2 cups Ontario aged Cheddar cheese


  • Clean broccoli stems and slice. Set fleurettes aside.
  • Melt butter and oil in a large pot.  Add in sliced broccoli stems and sliced onions. Sauté for approx. 6 minutes on low, until soft.
  • While the vegetables are cooking, in a separate pot, warm milk and chicken stock together.  This will help keep your soup texture smooth and silky.
  • After the broccoli stems and onions are soft, add sliced garlic and cook for an additional 2 minutes. Add flour to the sautéed vegetables and cook for an additional 5 minutes on low – keep a close eye and stir constantly to keep flour from browning.
  • Gently stir in milk and stock. Season with bay leaf, salt, pepper and nutmeg. 
  • Cook on low for approximately 15 minutes, stirring occasionally, until the liquid thickens.
  • Discard bay leaves before adding in broccoli fleurettes. Cook for an additional 15 minutes, until broccoli is tender.
  • Remove soup from the heat and allow to cool for 5 minutes before blending with an immersion blender. Be sure to blend the soup as smoothly as possible — there will still be texture, don’t worry, that’s a good thing!  
  • Add Cheddar cheese, one cup at a time, and whisk in until completely melted.
  • Check seasoning and consistency. If necessary, add salt and pepper and thin the soup slightly with a little extra milk.
  • Enjoy!  I garnished my soup with sautéed apple slices and tahini yogurt (see yogurt recipe below).

Tahini Yogurt — a staple in our fridge!

  • 2 cups Greek-style, Ontario yogurt
  • 1 tbsp tahini paste
  • ½ tsp honey
  • Pinch lime or lemon juice

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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