Broccoli Cheese Soup

soupWe are going on our third snow day in a row here in Colorado Springs. We were hit with much more snow than we are used to, and it looks like it is going to stick around for a bit. This calls for a warm bowl of soup, of course. After three days of being stuck at home, I have seen some harried mamas on Facebook talking about wine or inquiring if any liquor stores deliver, but I’ll take a warm bowl of soup and some fresh-baked bread, please.

DSCN0138I make this soup quite often because my kids are actually big fans of it. Yes, BROCCOLI soup. I have always made a single batch of it, and it has been enough, but the last time I made it, they licked the pot clean and were sad that there was not more. I guess we will be moving up to a double-batch for all future broccoli cheese soup making.

The soup comes together in only about thirty minutes, so if you have the ingredients on hand, you can be enjoying a warm bowl of comfort quite quickly. Add some fresh bread or pick up a hot loaf of french bread from the store, and your body that is cold from the snow will thaw and be very content. Snuggling up on the couch with a blanket and a good book will be just the thing you need after enjoying this delicious cheesy comfort food.

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Broccoli Cheese Soup

Ingredients:

  • 1 (14.5 ounce) can or 2 cups chicken broth
  • 1 small onion, diced finely
  • 2-3 cloves garlic, diced or minced finely
  • 1/3 cup all-purpose flour
  • 1/4 cup butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk (whatever you have on hand–skim, 1%, 2%, whole)
  • 1 and 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Swiss cheese (if you don’t have this, just use an additional 1/2 cup cheddar instead)
  • 3 cups chopped broccoli florets (cut to your size preference, depending on how chunky or smooth you want your soup)
  • optional: If you like more color or vegetables in your soup, shredded carrots would be a good addition

Instructions:

    1. Cook the broccoli by placing it in a glass bowl with 1/4 cup water, covering it with plastic wrap, and microwaving for 3-4 minutes until just tender or use your favorite method for steaming or blanching broccoli. (Note: I usually use fresh broccoli, but frozen would work too. The key is to not overcook it.)broccoli
    2. Simmer chicken broth, onion, and garlic in a small covered pot for about 15 minutes until onions are soft.
    3. In a small bowl, combine flour, salt, and pepper. Heat milk for 1-2 minutes in the microwave.flour mixture
    4. In a separate medium to large pot, melt butter on medium-low and then whisk in flour mixture to make a roux. Cook together, stirring constantly, for 2 minutes. Gradually whisk in the warm milk. Continue stirring and heating while mixture begins to thicken, about 5-8 minutes. (Note: Increase temperature a little if needed, but avoid going too high because the cheese can curdle if the mixture is too hot when you add the cheese.)
    5. Add warmed chicken broth mixture and stir to combine. Add cheeses and stir until completely melted. Stir in cooked broccoli. Add more salt or pepper if desired. If you like a thinner soup, add in more milk or chicken broth. If you want it thicker, simmer a little longer.
    6. Serve immediately with warm bread or breadsticks or a salad. Makes 4-5 servings. Leftovers will thicken in the refrigerator, so you will likely need to add some milk or water to thin it out.soup 2

Source: Mel’s Kitchen Cafe

 

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