Easy Broccoli Cheese Soup

Name: Easy Broccoli Cheese Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 ½ 3 ½ cups chicken broth; ½ ½ cup finely diced onion; 1 1 teaspoon salt; ½ ½ teaspoon pepper; 5-6 5-6 cups about 30-36 ounces chopped fresh broccoli (see note); 4 4 cups milk; ½ ½ cup all-purpose flour; 3 3 cups freshly grated cheddar cheese (see note); 1 1 cup freshly grated Swiss cheese (see note)

User Reviews

4.9

381 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
6 servings
Course
Soup
Cuisine
American

Easy Broccoli Cheese Soup

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

3 ½ 3 ½ cups chicken broth I use low-sodium
½ ½ cup finely diced onion white or yellow
1 1 teaspoon salt
½ ½ teaspoon pepper
5-6 5-6 cups about 30-36 ounces chopped fresh broccoli (see note)
4 4 cups milk I use 2%
½ ½ cup all-purpose flour use 2/3 cup if you want it extra thick
3 3 cups freshly grated cheddar cheese (see note)
1 1 cup freshly grated Swiss cheese (see note)

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Instructions

In a large saucepan (6-quarts or so), add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli (it may not be completely covered with liquid). Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed.
Serve immediately (the soup will thicken as it cools).

Notes

Broccoli: I like the broccoli chopped pretty small for this soup - but you can chop it as small or as large as you prefer.
Cheese: I highly recommend using freshly grated cheese for this recipe; pre-shredded cheese doesn't melt as well (it's coated with powder to keep it from sticking, but that prevents it from melting smoothly). I prefer sharp cheddar cheese (extra sharp makes the soup a little gritty and mild cheddar cheese doesn't have as much flavor). You can substitute Monterey Jack for the Swiss.
Instant Pot: I think this stands a good chance of working in the IP (taking notes from this IP creamy potato soup recipe). Maybe combining the broth, salt, pepper, onions, and broccoli and cooking at HP for 1-2 minutes. Quick release the pressure and then use the saute function when adding the milk and cheese?

Nutrition Information

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Serving 1 Serving Calories 472kcal (24%) Carbohydrates 24g (8%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 18g (90%) Cholesterol 92mg (31%) Sodium 1370mg (57%) Fiber 3g (12%) Sugar 11g (22%)