Asiago Broccoli Soup

"I made this asiago soup, and I also added some Wisconsin cheddar. The thickness and the smell was so good, I could hardly wait till it was done. Best soup in town." -Sabblelulu

Asiago Broccoli Soup
Active Time
25 minutes


Ingredients List



  1. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add onion; cook and stir for 5-6 minutes or until tender. Reduce heat to medium-low. Add garlic; cook and stir for 1 minute. 
  2. Whisk in the remaining butter until melted. Whisk in flour until combined. Gradually whisk in broth, cream, salt, pepper, mustard and paprika. Bring to a boil; cook and whisk for 2 minutes or until thickened.
  3. Reduce heat to medium-low. Add broccoli; simmer, uncovered, for 15-20 minutes or until broccoli is tender and soup has slightly reduced, stirring frequently.
  4. Reduce heat to low; gradually stir in asiago until melted. Remove from the heat. Season with salt and pepper to taste. 

Recipe Tip

  • Any brand of Wisconsin asiago cheese can be used.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

In Wisconsin, cheesemakers age asiago cheese to develop sharper flavors that resemble a cross between aged cheddar and parmesan. For ease, bring asiago to room temperature before shredding.