Broccoli Cheese Soup

4.82 from 11 votes

Easy Broccoli Cheese Soup is on the table in less than 30 minutes making it a great dinner for busy weeknights when you're craving serious comfort food.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

1 tablespoon Olive oil
2 Large carrots finely diced or shredded (about 1 cup)
1 Small onion finely diced or shredded (about 1 cup)
4 cups Broccoli finely chopped, some stems included
2 Garlic cloves minced
32 ounces Low-sodium chicken or vegetable broth
1 ½ cups Half and Half I used half nonfat milk and half heavy cream
3 tablespoons All-purpose flour
8 ounces Freshly grated sharp cheddar cheese or more as desired

Instructions

In a large 5 quart soup pot or dutch oven, heat olive oil over medium heat. Add diced onion and carrots and cook, stirring often, until softened; 2-3 minutes. Stir in garlic and broccoli and cook until broccoli turns bright green; about 1-2 minutes.
Add chicken or vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 10-12 minutes or until broccoli is soft.
Mash gently with a potato masher to break up vegetables.
In a small bowl or glass measuring cup, add the flour and slowly whisk in about 1/4 cup of the soup liquid (skimmed from the pot, without vegetables). When completely smooth (add more liquid if needed) stir into the soup pot.
Immediately stir/whisk in the half and half and stir until completely combined. Simmer (turn up the heat a little if needed) for 5 minutes or until thickened and bubbly.
Remove from heat and stir in the cheese. Continue to stir until cheese is completely melted. Give it a taste and add more seasoning or cheese if needed.
Serve immediately. Garnish with additional shredded cheddar, if desired.

Notes

Leftovers: Let your soup cool completely, then pour into an airtight container. Homemade Broccoli Soup will last 3-4 days in the the refrigerator.

Freezing: Allow the soup to cool completely, then pour into an airtight, freezer safe container or freezer bag. Squeeze out as much air as possibly if using a bag, and if using a container be sure to leave an inch at the top for expansion. Store in the freezer for 4-6 months.

Stove top reheating: If frozen, thaw soup in the fridge overnight. Pour the soup into a saucepan or soup pot on the stove. Heat over medium-low, stirring constantly, until warmed.

Microwave reheating: Pour soup into a microwave safe bowl and cover with a paper towel or loosely with a microwave safe lid. Heat on high for 1-2 minutes, stirring at least once for even heating.

Nutrition

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