Broccoli Cheese Soup

This easy and delicious Broccoli Cheese Soup is made with real cheddar cheese and tons of fresh vegetables. The flavor is so incredible it belongs in a restaurant!

The day I make Broccoli Cheese Soup and serve it inside one of my homemade bread bowls is the day I feel like a champion chef! Those two paired together are the best meal EVER! Some of my other favorite “comfort food” soup recipes include Creamy Tomato and Spinach Tortellini, Classic Homemade Chili, and this amazing Creamy Chicken and Wild Rice Soup.

This broccoli cheese soup has so many added veggies, and the flavor is fantastic; it’s the kind of soup I can really get behind! Full credit for this fantastic recipe goes to my Mom who has been making it and perfecting it for years, using real ingredients (no processed cheese here!) and extra veggies.

What You’ll Need:

• Vegetable broth: Using vegetable broth keeps the soup vegetarian, but you could use chicken broth. I love better than bouillon vegetable base, which is also a great way to add flavor at the end of cooking the soup, if you feel it needs it. You can find it at your local grocery store or Walmart.
• Carrots, celery, Yukon Gold or Russet potatoes, broccoli, yellow onion: this soup is chock full of vegetables to give it an awesome texture and taste! The grated potato cooks down so you don’t notice it but it ends up giving an extra depth and creaminess to the broth. I grate the potatoes with the skin on, but you can peel them first.
• Butter
• All-purpose flour
• Half and half: regular or fat-free
• Whole milk
• Salt and Pepper to taste
• Shredded cheddar cheese: Good quality sharp cheddar cheese, at room temperature, will taste the best and melt smoothly. Freshly shredded cheese is a ESSENTIAL! The pre-shredded kind will not melt very well, or taste as good.

Want to make it Healthier?

The simplest thing you could do to make this a healthier version of broccoli cheese soup is to use a leaner milk and half and half. I have used fat-free half and half with great results and low fat milk works well, the broth is just not as creamy.

Storing and Freezing Instructions:

This broccoli cheese soup will keep well in the fridge for 3-4 days.

To freeze, do so before adding the roux, milk and cream (otherwise the half and half may separate upon reheating and the soup could develop a slightly grainy texture.)

I HAVE SO MANY GREAT SOUP RECIPES! HERE ARE A FEW FAVORITES:

• Spicy Chicken Soup 
• French Onion Soup
• Chile Verde Soup

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Broccoli Cheese Soup

This easy and delicious Broccoli Cheese Soup is made with real cheddar cheese and tons of fresh vegetables. The flavor is soo incredible, it belongs in a restaurant!

5 from 7 votes

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Course: Main Course, side course

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8

Calories: 390kcal

Author: Lauren Allen

Ingredients

• ▢ 3 cups low sodium vegetable broth
• ▢ 1 cup grated carrot , about 1-2 carrots
• ▢ 1 cup finely diced celery , about 2 ribs celery
• ▢ 2 small/medium potatoes , grated (Yukon Gold or Russet)
• ▢ 4 1/2 cups chopped broccoli , about 3 small heads of broccoli
• ▢ 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 whole milk
• ▢ Salt and Pepper , to taste
• ▢ 3 cups shredded cheddar cheese

US Customary - Metric

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

To make it Healthier: use a leaner milk and half and half.

Instant Pot: Add broth and all veggies to the instant pot. Cook on high pressure/manual for 2 minutes. Quick release steam. Cook roux in a separate skillet and add to the pot. Stir in cheddar cheese. 

Slow Cooker: Add broth and all vegetables to the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours. Cook roux in a separate skillet and add to the pot. Stir in shredded cheddar cheese. 

Storing and Freezing: This broccoli cheese soup will keep well in the fridge for 3-4 days. You can freeze it before adding the roux, milk and cream (otherwise the half and half may separate upon reheating and the soup could develop a slightly grainy texture.)  

Nutrition

Calories: 390kcal | Carbohydrates: 16g | Protein: 16g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 761mg | Potassium: 446mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4168IU | Vitamin C: 49mg | Calcium: 460mg | Iron: 1mg

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