The Galley
Best Broccoli and Cheese Soup
Cyndi Mills - Owner | Publisher CMF MagazineLooking for a simple, appetizing, delish soup? This one will fit the bill. In just under an hour, this velvety Broccoli and Cheese soup is ready to serve.
Broccoli and Cheddar Soup
Looking for a simple, appetizing, delish soup? This one will fit the bill. In just under an hour, this velvety Broccoli and Cheese soup is ready to serve.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 6
Ingredients
1 tablespoon butter
½ onion
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups vegetable broth
1 ½ cup coarsely chopped broccoli florets
1 cup matchstick cut carrots (1 large carrot)
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and pepper to taste
Instructions
- Melt 1 tablespoon in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- In a large saucepan, melt 1/4 butter, and add flour. Cook until flour loses granular texture.
- Over medium heat, gradually pour milk into the flour mixture, and whisk constantly. Bring to a simmer, and cook until the sauce thickens about 20 minutes.
- Add broccoli, carrots, and celery. Simmer until vegetables are tender, about 20 minutes more.
- Stir in Cheddar cheese until it melts into the soup. Season with salt and pepper to taste.
Notes
You can choose your preference of the type of milk: 1%, 2%, or 3.25% (homogenized) milk. I typically use 1% milk.
If you want more, you can top your soup with sour cream, cheddar cheese, or whatever topping you desire.
I have mentioned it before and will mention it again – Beyond Bouillon is the best bouillon I have found. It is simple to use and adds lots of flavour. It’s available at grocery stores and Costco.
