Description
This delicious and easy Broccoli Cheese Soup recipe is made with real cheddar cheese and tons of fresh vegetables. The flavor is so incredible it belongs in a restaurant!
Ingredients
3 cups low sodium vegetable broth*
1 cup grated carrot
1 cup finely diced celery
2 small/medium potatoes, grated
4 1/2 cups chopped broccoli
1 medium yellow onion, finely chopped
5 Tablespoons butter, divided
¼ cup all-purpose flour
2 cups half and half
1 1/2 cups whole milk
Salt and Pepper, to taste
3 cups shredded cheddar cheese
Instructions
1. Prepare vegetables by grating or chopping. Shred cheese and set aside to come to room temperature.
2. Add vegetable broth, carrots, celery, and potatoes to pot. Simmer 3–5 minutes.
3. Add chopped broccoli and simmer briefly. Remove from heat.
4. Sauté onion in butter until tender; add to pot.
5. Make roux with butter and flour; whisk in half and half and milk until thick and smooth.
6. Season with salt and pepper.
7. Stir roux into vegetables and cook 2 minutes.
8. Remove from heat; add cheese and stir until melted. Adjust seasoning.
Notes
Using vegetable broth keeps the soup vegetarian.
Store 3–4 days in fridge.
Freeze only before adding dairy.
Use low-fat dairy for lighter version.
Instant Pot and slow cooker methods included.
Use gluten-free flour for GF option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390