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


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.


  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. 

Cheesemonger Tip

Select for cheesemonger info

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.

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