Easy Broccoli Cheese Soup
User Reviews
4.9
Easy Broccoli Cheese Soup
Description
This soup begins with simmering chicken broth, diced onion, and broccoli until the vegetables are tender. A mixture of milk and flour is blended until smooth and added to thicken the broth gently. Once thickened, shredded sharp cheddar and Swiss cheeses are stirred in gradually to melt into the creamy base.
The soup features a balance of tender broccoli and a silky, cheesy broth with a moderately thick texture. The use of freshly grated cheese supports smooth melting and richer flavor compared to pre-shredded varieties. Cooking only until cheese melts preserves a fresh cheese taste without overcooking.
Easy Broccoli Cheese Soup is served hot and thickens as it cools. It pairs well with crusty bread or a light salad for a straightforward meal. The ingredient proportions allow for adjusting thickness by varying the flour or cheese quantities.
Small broccoli pieces provide quicker cooking, and this soup may be adapted for pressure cooking in an Instant Pot to reduce cooking time. Using low-sodium broth controls overall saltiness, and seasoning can be adjusted to taste.
Ingredients
- 3 ½ cups chicken broth I use low-sodium
- ½ cup onion white or yellow, finely diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5-6 cups broccoli chopped; fresh; see note
- 4 cups milk I use 2%
- ½ cup all-purpose flour use 2/3 cup if you want it extra thick
- 3 cups cheddar cheese freshly grated; see note
- 1 cup swiss cheese freshly grated; see note
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
- Chop broccoli smaller or larger depending on your texture preference in the soup.
- Use freshly grated cheese for better melting and flavor; pre-shredded cheese can affect texture.
- Sharp cheddar is preferable for flavor balance; extra sharp can be gritty and mild less flavorful.
- The recipe may be adapted for Instant Pot cooking to save time using short high-pressure cooking and sauté finishing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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