Broccoli Cheese Soup
User Reviews
5.0
90 reviews
Excellent
Broccoli Cheese Soup
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This Broccoli Cheese Soup has a thick and creamy broth with savory cheddar cheese and delicious bites of tender broccoli.
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Ingredients
Soup
- 6 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 6 tablespoons flour
- 3 cups chicken broth
- 3 cups half and half (half milk/half light cream)
- 1 chicken bouillon cube
- 3-4 cups finely diced broccoli florets fresh or frozen
- ¾ cup carrots julienned
- 2 ½ cups cheddar cheese shredded
- ¼ cup Parmesan Cheese grated
Seasonings
- 1 teaspoon mustard powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 pinch nutmeg
Instructions
- Shred/grate the cheese and set aside. Measure out remaining ingredients prior to beginning.
- Melt butter in a large soup pot over medium heat and add the onions. Stir to combine and let them soften for 5 minutes.
- Add the garlic, Worcestershire sauce, hot sauce, and seasonings and cook for 1 more minute. Add the flour and stir to combine, cook for 1-2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner, then add the bouillon cube. Bring to a gentle bubble. Let it simmer, reduce, and thicken for 5-7 minutes, uncovered, stirring occasionally. Run a silicone spatula along the bottom of the pot throughout cooking to ensure nothing settles/sticks to the bottom.
- Add the broccoli and carrots. Cover partially and let the broccoli and carrots soften for about 10 minutes, stirring occasionally. Adjust heat as needed to maintain a very gentle bubble.
- Once the broccoli is fork tender, reduce heat to low.
- Optional: Use an immersion blender and give the soup a quick blend in one spot, then stir to combine so that it’s still got some texture.
- Over low heat, gradually stir in the cheese and mix until melted and well-combined. Serve!
Notes
- Pro Tips
- Storage
- The nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- See blog post above from key tips on ensuring that your soup is thick, creamy, and smooth!
- Using Frozen Broccoli: I like to use fresh broccoli in this recipe as it's such a key component in the soup and the texture of fresh is best. Frozen tends to come out little mushier but can be used if needed.
- The mustard powder, Worcestershire- sauce, and hot sauce in this recipe are flavor enhancers that you can't taste outright. I use Frank's hot sauce.
- An equal amount of yellow or Dijon mustard may be added if you don’t have mustard powder.
- Nutmeg is pretty potent so be sure to use just a pinch.
- You can skip the Parmesan cheese if preferred, but I like the flavor it adds!
- Be sure to try my Beer Cheese Soup recipe next!
- 📘 Find this recipe on page 50 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- This soup doesn't reheat exactly back to its original consistency once reheated, but the flavor is still great.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
21g
(7%)
Protein
20g
(40%)
Fat
43g
(66%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.5g
Cholesterol
126mg
(42%)
Sodium
1044mg
(44%)
Potassium
530mg
(15%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
4425IU
(89%)
Vitamin C
59mg
(66%)
Calcium
553mg
(55%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 43g | 66% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 126mg | 42% |
| Sodium | 1044mg | 44% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4425IU | 89% |
| Vitamin C | 59mg | 66% |
| Calcium | 553mg | 55% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
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