Broccoli Cheese Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
This Broccoli Cheese Soup features a blend of chopped broccoli, grated potato, carrot, celery, and onion simmered in low-sodium vegetable broth until tender. The potatoes contribute thickness, while the vegetables maintain texture and freshness. Separately, onions are sautéed in butter to develop sweetness before joining the broth.
A roux of butter and flour is cooked until bubbly and smooth, then combined gradually with half-and-half and milk to create a creamy base. This mixture is then stirred into the vegetable broth. Finally, shredded cheddar cheese is added off heat to melt through the soup, giving it a rich cheese flavor and creamy texture. Salt and black pepper season the soup to taste.
This soup can be prepared on the stovetop or adapted for the Instant Pot or crockpot by cooking the vegetables and broth, then adding roux and cheese afterwards. It pairs well as a starter or a warm main with crusty bread. Vegetable broth keeps the recipe vegetarian, though chicken broth is a suitable alternative. Use leaner dairy options if preferred for a lighter dish.
Store leftovers chilled up to 3-4 days, reheated gently to avoid curdling. For freezing, omit dairy and add it when reheating to maintain texture. Gluten-free flour may be used in the roux for dietary needs.
Ingredients
- 3 cups vegetable broth low sodium
- 1 cup carrot about 1-2 carrots, grated
- 1 cup celery about 2 ribs celery, finely diced
- 2 small/medium potato grated (Yukon Gold or Russet
- 4 1/2 cups broccoli about 3 small heads of broccoli, chopped
- 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 milk whole
- salt to taste
- black pepper to taste
- 3 cups cheddar cheese shredded
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
- Vegetable broth keeps the soup vegetarian; chicken broth can be used as an alternative.
- Better Than Bouillon vegetable base can enhance flavor added at the end of cooking.
- Store soup in an airtight container in the refrigerator for up to 3-4 days; reheat gently.
- For freezing, omit dairy ingredients before freezing, adding them when reheating to prevent graininess.
- Use fat-free half-and-half or low-fat milk for a lighter version, though the broth will be less creamy.
- Adapt recipe for Instant Pot by cooking vegetables and broth under high pressure for 2 minutes; add roux and cheese afterward.
- Crockpot preparation involves cooking vegetables and broth on HIGH for 4 hours or LOW for 6-8 hours, then adding roux and cheese.
- Use gluten-free all-purpose flour in roux for gluten-free adaptations.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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