Extra Cheesy Broccoli Cheese Soup Recipe

We love soup in our little corner of the world.  Homemade soup is one of my favorite ways to make a quick, hearty dinner--with loads of lunch leftovers during a busy week!  My middle daughter is not always a veggie fan--but, she LOVES broccoli cheese soup.  This broccoli cheese soup is super-easy to make and is always a hit.  If you are a fan of Panera's broccoli cheese soup, you may even think this one is just a little better!  We love it! Here is my go-to recipe for broccoli cheese soup.


 Ingredients for Broccoli Cheese Soup

1/4 c. Butter
1 Medium Yellow Onion, chopped 
1 Clove Garlic, minced
1/4 c. All Purpose Flour
2 c.  Milk
2 c. Chicken Broth
3 c. Broccoli Florets, Chopped into Bite Sized Pieces
1 C. Carrots, shredded
1/2 tsp. Paprika
1/8 tsp. Nutmeg, Ground
Dash of Cayenne Pepper
3 c. Sharp Cheddar Cheese, Shredded plus a bit for garnish if desired
Salt and Pepper (About 1/2 to 1 tsp. Salt and 1/8 tsp. Pepper)


Pinnable Image for Broccoli Cheese Soup Recipe

Instructions for Broccoli Cheese Soup

Make the Soup Base.  Melt the butter in a heavy stock pot or dutch oven.  Saute the onion until softened.  Sprinkle the flour over the onion and stir to coat.  Add the garlic and continue to cook and stir for an additional 1-2 minutes.


Whisk in the Liquid.  Add the milk and chicken broth to the flour mixture and whisk fairly vigorously to break up any flour clumps.  Stir until well combined.  

Add the Veggies & Cook.  Add in the carrots and broccoli.  Bring to a boil, reduce heat to low and simmer for about 25-30 minutes or until the vegetables are tender.


Blend the Soup if desired. I prefer fewer big bites of broccoli in my broccoli cheese soup--so I generally toss a couple of cups of soup into the blender and pulse until smooth.  I then return the blended, smooth soup to my "chunky" soup and stir to combine.  A friend opts to blend all of the soup and return it to the soup pot.  You can certainly leave the soup chunky if you prefer!  This step is totally up to you.  


Add Cheese & Spices.  Return the soup to low heat, stir in the paprika, cayenne pepper, salt and pepper, and the shredded cheese.  Stir until the cheese is all mixed.  Remove from heat and stir in the optional nutmeg, if desired.


 Serve.  I ladle into soup bowls, top with a little extra cheese, and serve warm with bread sticks.  

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