Broccoli Cheese Soup
Broccoli Cheese Soup is creamy, cheesy, hearty comfort food. Perfect for lunch or dinner. Quick and easy to make with simple ingredients. Original recipe by Taste of Home. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 3 servings
Calories: 661kcal
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup chopped onions
- 1/4 cup sifted all-purpose flour
- 1/2 teaspoon onion powder optional
- 1/4 teaspoon salt Add more or less as preferred.
- 1/4 teaspoon black pepper Add more or less as preferred.
- 1 cup whole milk Or use 2% milk (lighter taste).
- 1/2 cup heavy cream
- 3/4 cup chicken broth Homemade or canned. Homemade adds amazing flavor.
- 1 cup cooked chopped fresh or frozen broccoli
- 1 cup shredded cheddar cheese Plus extra for garnish (about 1/2 cup).
Instructions
- In a small saucepan, melt unsalted butter. Add chopped onions. Stir continuously until onions are tender and translucent.
- Add sifted all-purpose flour, salt and pepper. Whisk together until evenly combined.
- Turn heat OFF. Gradually add milk, heavy cream and chicken broth. Slowly bring to a boil over low-medium heat. Whisk together until thickened (about 2 minutes).
- Add broccoli. Stir until thoroughly heated.
- Remove from the heat. Add 1 cup of shredded cheddar cheese. Stir until melted.
- This soup is delicious immediately after preparation. However, for best results refrigerate 24 hours (not in freezer). After preparing, allow soup to cool. Place in a container. Seal with a lid or foil. Refrigerate 24 hours. Warm before serving.
- Sprinkle 1-2 tablespoons of shredded cheddar cheese on top of each serving. This step is optional.
Notes
VARIATION
Add 1/2 cup cooked chicken with the cooked broccoli. Stir until thoroughly heated.