Broccoli Cheese Soup is creamy, cheesy, hearty, and delicious comfort food. Perfect for lunch or dinner.

Easy to make with simple ingredients.

Although it tastes good immediately after preparation, this soup is MUCH better after 24 hours in the fridge (not freezer).

This recipe calls for sifted all-purpose flour. To get an accurate measurement, it’s important to sift all-purpose flour before measuring to remove hard particles and to lighten the flour.

Always spoon sifted flour into a measuring cup. Dipping it into the flour will “pack” in too much.

Too much flour will make the soup pasty with an unpleasant taste.

HOW TO PREVENT CURDLING

I discovered several helpful tips on Taste of Home’s site.

Cream soup will curdle when the milk or cream is added while heat is high. To prevent curdling, turn heat off BEFORE adding milk and chicken broth.

Stir continuously with a whisk until evenly combined. Then, turn heat up to medium. Continue whisking until mixture starts to boil.

HOW TO PREVENT GRAINY SOUP

Store-bought shredded cheese creates a grainy texture in cream soups. The problem is caused by the anti-clumping agent (usually cellulose) that keeps the shredded cheese from sticking together.

Also, consider adding one small, diced russet potato to the soup mixture BEFORE the shredded cheddar cheese.

After potatoes have softened, use an immersion blender to puree while adding shredded cheese. This will emulsify the milk and cheese. It will also keep the soup creamy without affecting taste.

THE BROCCOLI

Use cooked fresh (pictured) or frozen broccoli in this recipe.

DOES BROCCOLI CHEESE SOUP FREEZE WELL?

No. Most dairy-based soups will become grainy when reheated. Avoid freezing. Store in refrigerator for best results.

SERVING SUGGESTION

Add cooked and chopped dark or white chicken. Use baked or rotisserie for the best flavor. Tastes amazing!

ENJOY!

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