Broccoli Cheese Soup
User Reviews
5.0
567 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
8
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Calories
390 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Broccoli Cheese Soup
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This delicious and easy Broccoli Cheese Soup recipe is made with real cheddar cheese and tons of fresh vegetables. The flavor is so incredible it belongs in a restaurant!
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Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Gluten-free Adaptations: Use gluten-free all-purpose flour.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
30g
(46%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
761mg
(32%)
Potassium
454mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
4168IU
(83%)
Vitamin C
49mg
(54%)
Calcium
461mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 30g | 46% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 761mg | 32% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 4168IU | 83% |
| Vitamin C | 49mg | 54% |
| Calcium | 461mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
567 reviews
Excellent
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