The Galley

Best Broccoli and Cheese 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.

 

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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.

  • Author: Cyndi Mills
  • Prep Time: 15
  • Cook Time: 50
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x

Ingredients

Scale

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

  1. Melt 1 tablespoon in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  2. In a large saucepan, melt 1/4 butter, and add flour. Cook until flour loses granular texture.
  3. 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.
  4. Add broccoli, carrots, and celery. Simmer until vegetables are tender, about 20 minutes more.
  5. 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.

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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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