There is no surprise that Broccoli Cheese Soup is my favorite soup to make. I have always been a huge fan of broccoli, even as a small child I loved it! Even though it is extremely hot right now, it is the middle of summer, I am already dreaming of colder weather and warm soup.
Creamy broccoli soup with a nice piece of toasted homemade sourdough bread is my favorite lunch during the colder months. This recipe is super easy to make and comes together in just thirty minutes, so it is perfect to make for lunch.
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.
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 Soup
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.
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.
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!
Freezing Broccoli Soup
Freezing in airtight containers:
Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.
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.
Tried This Recipe?
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Broccoli Cheese Soup
Warm and comforting, this Broccoli Cheese Soup is the perfect soup for cooler weather. It is super easy to make and comes together in just 30 minutes!
Ingredients
Instructions
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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.
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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.
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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!
This was super easy to make. I left some of the broccoli pieces whole like you mentioned. It was really good.
I am so glad that you liked it!