Homemade Creamy Cheesy Broccoli Soup
User Reviews
4.4
Homemade Creamy Cheesy Broccoli Soup
Description
This soup begins by simmering finely chopped broccoli, grated carrots, onion, minced garlic, and a bay leaf in chicken broth to meld flavors while softening the vegetables. Separately, a butter and flour roux is cooked to thicken the soup, then the vegetable-infused broth is whisked in. Half and half is added for creaminess along with garlic salt for seasoning. After heating through, shredded gouda and sharp cheddar cheeses are stirred in until melted, enriching the soup with a smooth, cheesy texture and nuanced smoky notes from the gouda.
The broccoli and carrot contribute fresh vegetable flavors and slight sweetness, while the roux ensures a creamy consistency. This hearty soup works well as a light meal or appetizer, served warm with crusty bread or a simple side salad.
It can be made ahead and frozen in labeled bags for convenient reheating on the stovetop or microwave, making it practical for meal preparation. Cooling the soup completely before freezing preserves its texture.
Ingredients
- 5 cups chicken broth
- 1 cup onion pureed or finely chopped
- 3 cups broccoli finely chopped, fresh
- 1 cup broccoli chopped fresh medium
- 1 cup carrot grated
- 1.5 tsp garlic minced
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup flour
- 1 cup half and half I used fat free
- garlic salt dash
- 1 cup gouda cheese I used apple smoked, shredded
- 1/2 cup cheddar cheese shredded, sharp
- salt to taste
- black pepper to taste
Instructions
- Add the broccoli, onion, garlic, carrots, bay leaf and chicken broth to a pot. Bring to a boil, then reduce heat simmering for 15 minutes. I have the lid half on the pot so steam can escape a little.
- When you have about 5 minutes left of the broccoli mixture start the cream sauce.
- In a large pot over medium heat, melt butter and add flour. Whisk together while it cooks for 3-4 minutes. When your veggies are done, slowly pour in just the liquid from the boiling vegetables. It’s totally fine if a few veggies slip inside the pot. Wisk quickly as soon as the liquid hits the butter/flour mixture. After that thickens a little add in the vegetables, half n half and dash of garlic salt. Mix slowly until heated though. Remove from heat and add in shredded cheeses. Then add salt and pepper if you think it needs it.
- Freezing Directions: Prepare soup as directed above and allow to cool. Divide into quart or gallon freezer bags, label, and freeze. To serve: reheat on stove top or microwave until heated through. Enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 345kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 82mg | 27% |
| Sodium | 1165mg | 49% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4600IU | 92% |
| Vitamin C | 71.6mg | 80% |
| Calcium | 397mg | 40% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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