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–+ servings
Soup in a bowl with grated cheddar cheese on top.
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5 from 1 vote

Broccoli Cheese Soup

One of the most comforting soups with an easy ingredient list. Make this tasty, savory soup with frozen broccoli, chicken stock, and a delicious tangy cheesy base.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: Canadian
Servings: 4
Calories: 446kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 1 tablespoon cooking oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 carrots chopped
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken stock or vegetable stock for vegetarian
  • 1 lb frozen broccoli
  • 1 teaspoon yellow mustard
  • 2 ½ cups milk I use 2%
  • 2 cups shredded old cheddar cheese
  • ½ cup cream I use 18% or more milk for a lighter version
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Heat the oil over medium heat in a large dutch oven.
  • Add the onion and carrot and cook for 8-10 minutes, until softened.
  • Add garlic and cook for 30 seconds.
  • Add the butter and let melt. Add the flour and whisk together. Add the stock while whisking smooth. Add broccoli and mustard and bring to boil then turn down to simmer.
  • Simmer for 15 minutes, or until broccoli is soft. Blend with immersion blender if you want.
  • Add milk and heat through. Add cheese and then cream. Simmer for 2-3 minutes, or until heated through then check for seasoning. Do not boil. Add salt as needed. I always add pepper.

Notes

  1. I use frozen broccoli. You could use the same amount of fresh broccoli.
  2. Use vegetable stock for a vegetarian soup.

Nutrition

Calories: 446kcal | Carbohydrates: 26g | Protein: 11g | Fat: 34g | Fiber: 2g | Sugar: 13g | Calcium: 249mg | Iron: 1mg