Years ago when I was a new mother and cooking for my family I made her walk me through the recipe, step-by-step, so I could document it for all of us (she never uses a recipe). I hope you all love it as much as I do!
Broccoli Cheese Soup Ingredients:
- Vegetable broth: Using vegetable broth keeps the soup vegetarian, but you could use chicken broth. I love better than bouillon vegetable base, which is also a great way to add flavor at the end of cooking the soup, if you feel it needs it. You can find it at your local grocery store or Walmart.
- Vegetables: Carrots, celery, Yukon Gold or Russet potatoes, broccoli, yellow onion: this soup is full of vegetables to give it an awesome texture and taste! The grated potato cooks down so you don’t notice it but it ends up giving an extra depth and creaminess to the broth. I grate the potatoes with the skin on, but you can peel them first.
- Butter
- All-purpose flour
- Half and half: regular or fat-free
- Whole milk
- Salt and Pepper to taste
- Shredded cheddar cheese: Good quality sharp cheddar cheese, at room temperature, will taste the best and melt smoothly. Freshly shredded cheese is a ESSENTIAL! The pre-shredded kind will not melt very well, or taste as good.
How to Make Broccoli Cheese Soup:
Prep Ingredients: Grate or chop vegetables. Shred cheese and set aside to allow it to come to room temperature.
Storage and Freezing Instructions:
To Store: Pour in an airtight container and keep in the fridge for 3-4 days. Reheat in microwave or on stovetop.Recipe Variations:
- Healthy Broccoli Cheese Soup: Use leaner milk and half and half. I have used fat free half and half with great results and low fat milk works well, the broth is not as creamy.
- Instant Pot Broccoli Cheddar Soup: Add broth and all veggies to the instant pot. Cook on high pressure/manual for 2 minutes. Quick release steam. Cook roux in a separate skillet and add to the pot. Stir in cheddar cheese.
- Crock Pot Broccoli Cheese Soup: Add broth and all vegetables to the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours. Cook roux in a separate skillet and add to the pot. Stir in shredded cheddar cheese.
Broccoli Cheese Soup
Author: Lauren Allen Servings: 8 Calories: 390 Cost: 5 Prep 15 Mins Cook 25 Mins Total 40 Mins- 3 cups low sodium vegetable broth*
- 1 cup grated carrot, about 1-2 carrots
- 1 cup finely diced celery, about 2 ribs celery
- 2 small/medium potatoes, grated (Yukon Gold or Russet)
- 4 1/2 cups chopped broccoli, about 3 small heads of broccoli
- 1 medium yellow onion, finely chopped, (about 1 cup)
- 5 Tablespoons butter, divided
- ¼ cup all-purpose flour
- 2 cups half and half (fat free works well!)
- 1 1/2 cups whole milk
- Salt and Pepper, to taste
- 3 cups shredded cheddar cheese
Prepare vegetables by grating or chopping. Shred cheese and set aside to allow it to come to room temperature.
Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.
Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it. Remove from heat.
In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned.
Add onion to pot with vegetables. Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux.
Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with salt and pepper.
Slowly add rue to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.
Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.
Broth: Using vegetable broth keeps the soup vegetarian, but you could use chicken broth. I love better than bouillon vegetable base, which is also a great way to add flavor at the end of cooking the soup, if you feel it needs it. You can find it at your local grocery store or Walmart.
Storage Instructions: Pour in an airtight container and keep in the fridge for 3-4 days. Reheat in microwave or on stovetop.
Freezing Instructions: Place in a freezer safe container before adding the roux, milk, and cream (otherwise the half and half may separate upon reheating and the soup could develop a slightly grainy texture).
Healthy Broccoli Cheese Soup: Use leaner milk and half and half. I have used fat free half and half with great results and low fat milk works well, the broth is just not as creamy.
Instant Pot Broccoli Cheddar Soup: Add broth and all veggies to the instant pot. Cook on high pressure/manual for 2 minutes. Quick release steam. Cook roux in a separate skillet and add to the pot. Stir in cheddar cheese.
Crock Pot Broccoli Cheese Soup: Add broth and all vegetables to the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours. Cook roux in a separate skillet and add to the pot. Stir in shredded cheddar cheese.
Calories: 390kcal Carbohydrates: 16g Protein: 16g Fat: 30g Saturated Fat: 19g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 90mg Sodium: 761mg Potassium: 454mg Fiber: 2g Sugar: 6g Vitamin A: 4168IU Vitamin C: 49mg Calcium: 461mg Iron: 1mg
