Type: Appetizer, Soup
Prep Time: 10 min.
Cook Time: 25 min.
Ready in: 35 min.
Servings: 6


  1. Melt butter in 4-quart saucepot over medium heat.
  2. Add onion and salt and cook 4 minutes or until almost tender.
  3. Add garlic and cook 30 seconds.
  4. Stir in flour and cook 2 minutes, stirring constantly.
  5. Gradually whisk in broth and half-and-half until smooth. Bring to a boil over medium heat, stirring occasionally.
  6. Reduce heat to medium-low and simmer 2 to 3 minutes or until slightly thickened.
  7. Stir in broccoli and simmer 15 minutes or until tender.
  8. With an immersion blender (or in batches in regular blender) purée soup to desired consistency.
  9. Return soup to pot and stir in Beemster until melted.
  10. Season to taste with salt and pepper and garnish with additional shredded Beemster.


  •  4 tbsp unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups vegetable broth or chicken broth
  • 2 cups half and half
  • 1 lb broccoli, stems and florets coarsely chopped (about 6 cups)
  • 2 cups shredded Beemster Farmers' Choice

Cheeses Mentioned

Farmers' Choice

The most consumed cheese in the Netherlands! It’s a perfect introduction to Gouda-style cheeses for the newbie.

Pairs with:

Red or white wine. Mild meats, like turkey, to stronger sandwich pairings, like soppressata.