Broccoli Cheese Soup
User Reviews
4.9
Broccoli Cheese Soup
Description
Broccoli Cheese Soup is prepared by first gently cooking broccoli florets in the microwave with minimal water for quick softening. Separately, a roux is made by melting butter and sautéing onions, then adding flour, salt, and pepper and cooking briefly. Gradually whisking in milk and chicken broth creates a soup base that thickens over medium heat.
Lowering the heat, shredded sharp cheddar and Swiss cheeses are slowly melted into the soup, yielding a creamy and cheesy character with a smooth mouthfeel. The cooked broccoli is stirred in last, providing tender vegetable pieces within the rich broth. Additional seasoning can be adjusted based on taste. The soup is ready to serve once the cheese is fully incorporated.
This soup provides a comforting warm dish with moderate cheese flavor and the fresh, mild bite of broccoli. It pairs well as a starter or light meal, offering about four servings per recipe.
According to the source, minor adjustments to thickness can be done by adding liquid if too thick, or simmering longer to thicken if too thin. Starting with finely diced onions and cooking them until soft improves the base flavor.
Ingredients
- 3 cups broccoli florets
- 1/4 /4 cup butter 4 tablespoons
- 1 onion about 1/2 cup, small, diced finely
- 1/4 /4 cup all-purpose flour
- 1/2 /2 teaspoon salt
- 1/2 /2 teaspoon black pepper
- 2 cups milk
- 1 ¾ cups chicken broth
- 1 ½ cup cheddar cheese shredded, preferably sharp or extra sharp
- 1/2 /2 cup swiss cheese shredded
Instructions
- Cook the broccoli in a glass bowl with a few tablespoons of water covered in saran wrap in the microwave for 3-4 minutes while you prepare the rest of the soup.
- In a medium pot, melt butter then add the onions. Cook for a few minutes until soft. Add the flour, salt and pepper. Cook together, stirring constantly, for 2 minutes then slowly whisk in milk and chicken broth. Heat on medium heat until soup starts to thicken, about 5-8 minutes. The soup will still be thin until you add the cheese in the next step.
- Reduce heat to very low and add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt and pepper to taste, if needed. If you need to thin it out you can whisk in some more milk or chicken broth. If it's too thin, you can simmer it a bit longer to thicken it up.
- Serve immediately. Makes 4 servings.
Notes
- This recipe is adapted from Mel's Kitchen Cafe with slight adjustments.
- Use a microwave to quickly cook broccoli before adding to the soup for tender pieces without overcooking.
- Adjust soup thickness by adding more milk or broth if too thick, or simmer longer if too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 464kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 100mg | 33% |
| Sodium | 754mg | 31% |
| Potassium | 496mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1516IU | 30% |
| Vitamin C | 63mg | 70% |
| Calcium | 614mg | 61% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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