HOW TO MAKE BROCCOLI
CHEESE SOUP
Broccoli Cheese Soup Recipe
This Easy Broccoli Cheese Soup is so simple, it’s on the
table in less than 30 minutes! It’s a great dinner for busy weeknights or
for a cold evening when you’re craving some rich and delicious comfort food.
Prep Time : 10 Mins
Cook Time : 20 Mins
Total Time : 30 Mins
Servings : 6 Serving
Calories : 348 kcal
INGREDIENTS
- 2 large carrots finely diced or shredded (about 1 cups)
- 1 small onion finely diced or shredded (about 1 cup)
- 2 cloves of garlic minced
- 32 ounces low-sodium chicken or vegetable broth
- 1 tablespoon olive oil
- 4 cups broccoli chopped, finely chopped, some stems included
- 3 tablespoons flour
- 6 ounces fresh sharp cheddar cheese shredded (about a cup and a half)
- 1 ½ cups milk or cream I used half nonfat milk and half heavy cream
INTRUCTIONS
- In a large five quart soup pot (dutch oven), heat vegetable oil (Olive Oil) over medium heat. Add diced onion and carrots and cook, stirring usually, until softened; 2-3 minutes. Stir in garlic and broccoli and cook until broccoli turns bright green; concerning 1-2 minutes.
- Add chicken or vegetable broth and bring to a boil. Cover, reduce back heat to low, and simmer for 10-12 min or until broccoli is soft. Mash gently with a potato masher to break up vegetables. (This is an optional step, however if you would like the soup extremely chunky you'll be able to skip it).
- In a small bowl or glass cup, add the flour and slowly whisk in concerning 1/4 cup of the soup liquid (skimmed from the pot, without vegetables). when completely smooth (add more liquid if needed) stir into the soup pot. Immediately stir/whisk within the cream/milk and stir until fully combined. Simmer (turn up the heat a bit if needed) for five minutes or until thickened and bubbly.
- Remove from heat and stir in the cheese. still stir until cheese is totally liquified. Serve immediately off. Garnish with additional shredded cheddar cheese, if desired.
