This easy to make Broccoli Cheese Soup comes together in just 30 minutes, making it perfect for quick weeknight dinner or lunch. When I think of comfort food, this soup is at the top of my list.
Creamy broccoli soup with a nice piece of toasted homemade sourdough bread is my favorite lunch during the colder months. I typically go for dishes that can be made quickly, so this recipe is in constant rotation at my house when the cooler weather hits. The kids love it to, so that's a bonus!
Even though this is a creamy soup, I do like to leave some of the broccoli pieces whole for a little texture. If you prefer a creamier soup, you can puree all of the broccoli.
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The base of this soup is chicken stock. I highly recommend using a good quality chicken stock, it adds tons of flavor to the soup. If you don't already make your own chicken stock, check out my post about how to make to make your own chicken stock.
How To Make Broccoli Cheese Soup
STEP 1
In a large pot over medium heat add in 1 tablespoon of butter and 3 tablespoons of butter. Next add in the onions, carrots and broccoli. Sauté for about 8 minutes, or until the vegetables are just tender.
STEP 2
Add in the minced garlic and continue cooking for 30 seconds. Now add in the flour to make a roux. Mix well.
STEP 3
Once all of the flour has been mixed in add the chicken stock, stirring to prevent the roux from sticking or clumping up. Bring to a simmer, stirring often, and let cook for about 6 minutes, or until the vegetables are tender.
STEP 4
Remove from the heat and add to a blender. You can save a few pieces of the broccoli to add to the soup once it is done to add some texture. This is optional. Blend until creamy.
STEP 5
Pour the soup back into the pot, add in the milk, salt and pepper. Allow to warm back up then mix in the cheese. Once the cheese is fully mixed in the soup is ready to be served. Enjoy!
How To Freeze Broccoli Cheese Soup
Freezing in airtight containers:
Divide the soup into containers, ensuring a one-inch gap between the soup and the container's top. Let the soup cool entirely before sealing it with a lid. Ensure the soup is fully thawed before reheating it.
Freezing in freezer bags:
Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.
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📖 Recipe
Broccoli Cheese Soup
Ingredients
- 3 cups broccoli cut into bite sized pieces
- ¾ cup onion small diced
- 1 cup carrots small diced
- 2 cloves garlic minced
- 2 ½ cups chicken stock
- 1 cup milk
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 tablespoons flour
- 1 cup cheddar cheese shredded
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot over medium heat add in 1 tablespoon of olive oil and 3 tablespoons of butter. Next add in the onions, carrots and broccoli. Sauté for about 8 minutes, or until the vegetables are just tender. Add in the minced garlic and continue cooking for 30 seconds. Now add in the flour to make a roux. Mix well.
- Once all of the flour has been mixed in add the chicken stock, stirring to prevent the roux from sticking or clumping up. Bring to a simmer, stirring often, and let cook for about 6 minutes, or until the vegetables are tender. Remove from the heat and add to a blender. You can save a few pieces of the broccoli to add to the soup once it is done to add some texture. This is optional. Blend until creamy.
- Return the soup to the pot, then stir in the milk, salt, and pepper. Heat until warm, then whisk in the cheese until it's completely incorporated. Once the cheese is melted, the soup is ready to serve. Enjoy!
Sasha says
This was super easy to make. I left some of the broccoli pieces whole like you mentioned. It was really good.
Simply Scratch Made says
I am so glad that you liked it!