Broccoli Cheese Soup

IΒ don’tΒ know about you but on those cold, dark, dreary nights, nothing tastes as good as a warm bowl ofΒ soup. A few nights ago, I decided to make this for dinner since my family was just getting over colds and still not feeling 100% and it was a cold evening. Surprisingly, my kids went crazy over it. They were spooning the broccoli into their mouths so fast, I was one happy mama. My oldest even asked for seconds. Definitely perfect for all the winter nights ahead!!

 

Ingredients:

  • 3 tbsp butter
  • 1 onion, chopped
  • 3 tbsp flour
  • 2 cups whole milk
  • 3Β cups vegetable broth
  • 1 1/2 lbs fresh broccoli florets
  • 1 cup carrots, diced
  • 1 tsp kosher salt
  • 1 tsp ground pepper
  • 1/2 tsp hot sauce
  • 2 cups cheddar cheese, shredded

 

Directions:

  1. Heat the butter in a large saucepan/dutch oven.
  2. Add in the onion and saute for about 4 minutes, or until soft.
  3. Sprinkle flour on to onions and cook 2-3 minutes, or until no more lumps appear.
  4. Add in the milk and vegetable broth.
  5. Bring to a rapid boil, then reduce heat and allow to simmer about 15 minutes.
  6. Add in broccoli and carrots.
  7. Cook 15-20 minutes, or until vegetables are tender.
  8. Add salt, pepper, hot sauce, and cheese, and stir until cheese is melted.
  9. Serve warm!!

 

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99 comments

  1. Anonymous says:

    LOVE THIS RECIPE!!! No more waiting til it’s the “Soup du Jour”, @ the restaurant, sides, theirs is’nt nearly as tasty, accompanied by a crusty, butter-slathered hunk of rustic grain bread, & all’s well in MY world…

  2. Anonymous says:

    Do I have to use chedder cheese or can I use colby jack or american cheese n will it taste just as good

  3. Anonymous says:

    Yea I think I will try it with da can cheese n ill let u no how it turns out bc im thinking about making it tomorrow…thanks for da recipe πŸ™‚

  4. Anonymous says:

    It’s a cold in New England tonight so I made this for my family. We all LOVED it! I’m already thinking of when I should make it again. Thanks for sharing this great recipe!

  5. Anonymous says:

    This soup tastes great, I made it the other night. What am I doing wrong when the cheese sauce has a grainy texture?

  6. Kristin and Adriana says:

    Cheese needs to be melted at a low temperature, and stirred constantly. If heat is too high, it can break down the cheese causing grainy texture. Did you cook on low? Other than too high of heat or not stirring enough, I’m not sure why that would happen. So sorry that happened to you πŸ™

  7. Jenny from Minnesota says:

    I cooked on medium heat and stirred constantly. Next time I will use low heat. Thank you for your reply.

  8. Kristin and Adriana says:

    Hot Sauce just adds a slight kick to it, more for additional flavor then anything πŸ™‚
    I’ve seen nutmeg used too and that’s just to add a slight sweetness to it πŸ™‚
    Either way is yummy!!!

  9. Andrea says:

    I made this with about half of the broccoli required, and it was broccoli overload. The first few bites were good, but I just couldn’t finish it. I think this would be better as a side (think cup-sized portions) than a main dish.

  10. Anonymous says:

    Made this soup last night and I am questioning whether the 1 1/2 lbs of broccoli was correct? Way too much! Should it have been 1 1/2 C. maybe? Made it exactly like the recipe and ended up making another batch without the broccoli and carrots and adding it to what I already had. It was then perfect and delicious! I will make again.

  11. Kristin and Adriana says:

    Hmmm, the lb is correct over the cup, however, it depends on the size of the fresh broccoli stalks as we usually get about 2- 2 1/2 cups out of 1 1/2 lbs and it ends up being perfect for us. It depends on preference for sure though πŸ™‚

  12. Pam Morton-Durham, NC says:

    I am making this today. I added 4 med sized russet potatoes and about 1/2 to 3/4 jar of Ragu double cheddar cheese sauce. Its coming together great and is tasty.

  13. annabell@MapleRidgeFarmGirl says:

    This is great! But I had to use half broccoli and half cauliflower b/c i only had a head of broccoli in the house. Also, I had to use some Velveeta with a little cheddar for the same reason. BTW-LOVE your cooking blog!!! πŸ™‚

  14. Melissa says:

    To the people that have tried this recipe, does it taste like Panera Bread? It sure looks a lot like it!

  15. Kristin says:

    I know I don’t count bc its my recipe, however, it definitely does taste like Panera Bread’s recipe in my opinion!!! πŸ™‚

  16. Tina Dominguez says:

    My husband LOVES broccoli, not me! So I made it for him with half the broccoli and added a few potatoes. He loved it! I’ll make a batch of cream of mushroom soup for me, he hates it. Then we’ll both be satisfied!!

  17. Sheri says:

    I made this yesterday and it was delish!! I used skim milk and that was fine. I did have to thicken it just a bit more. I fed three people and it disappeared quickly. Next time I will double, maybe even triple the recipe

  18. Sheri says:

    I made this again today and this time I doubled it. The batch amount is perfect! I did learn something though. Next time I won’t double the hot sauce amount….whoa!! lol. It’s a bit spicy and over powers the soup. Lesson learned.

  19. Diana says:

    I’ve made this soup every week for the last two months. I use unsweetened almond milk and an infusion blender to breakdown most of the broccoli then add the cheese. OMG I’m so hooked on this soup. Thank you so much for sharing!!!

  20. Kristin says:

    Hehe, sounds like I need to move into your house to have this each week. YUM!!! Great idea using the blender and almond milk!!! So glad you enjoy it!! Have a wonderful Easter!!

  21. anonymous says:

    I just made this and halved the recipe. The proportion of milk and veggie broth was way off. Not enough liquid to cook the veggies. I added more broth, but not sure it will mess up the flavor. Disappointing for sure.

  22. Kristin says:

    Oh I am so sorry it wasn’t a hit with you. I just made this last weekend and it worked great, but I will try halving it this weekend to see how it turns out and if I need to make any adjustments! Thanks!

  23. Sabrina says:

    I just made this soup this morning. I added 4 potatoes just because I love potatoes, but didn’t change anything else. It turned out great. It was actually the first soup I’ve made and it was so easy. My 5 year old daughter helped me.

  24. Kristin says:

    So glad you enjoyed it! Great idea on adding the potatoes!!! How fun that your 5 year old daughter was able to help, its always special when the kids can join in on the recipes!

  25. Dee says:

    I made this tonight!!! Out of this world!!!! The entire family loved it…I doubled it and have just a small bowl left for lunch tomorrow. This is a keeper!

  26. Judith says:

    I made a half portion of this soup yesterday and the only thing I had to change (as did another contributor) was to add more milk and stock as it was way too thick. It didn’t affect the flavour though, as it was gorgeous.

  27. Kristin says:

    Servings Per Recipe: 6

    Amount Per Serving

    % Daily Value

    Calories 400

    Calories from Fat 289

    72%

    Total Fat 32.2 g

    49%

    Saturated Fat 20 g

    100%

    Cholesterol 95 mg

    31%

    Sodium 629.2 mg

    26%

    Total Carbohydrate 13.7 g

    4%

    Dietary Fiber 1.9 g

    7%

    Sugars 2.6 g

    10%

    Protein 15.5 g

  28. Judith says:

    This is now my ‘go to’ vegetable soup recipe. I’ve made it 3 times and use it for whatever veg I have left over in the fridge – it works with anything. My first batch was the same as the recipe, the second had added cauliflower and the third had cauliflower and swede. Just stick with the same overall weight of veg. It’s fantastic.

  29. Denice W says:

    This is a great recipe..I didn’t use carrots or the kosher salt. I did add 1 Cup of white rice, it came out very tasty!

  30. Sam says:

    This soup was delicious! New family favorite!
    I added 1 1/2 cups of potato cubed and an extra 1/2 cup of broth and milk.

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