Broccoli Cheese Soup
This creamy, but lightened up Broccoli Cheese Soup recipe is a perfect choice for this time of year. It makes for a quick and easy meal and it is seriously crave-worthy!
Servings: 6 servings
Calories: 331kcal
Ingredients
- 3 tablespoons butter
- 1 cup onion diced
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 16 ounces fresh broccoli florets
- 1 cup whole milk
- ½ cup heavy cream
- 1 cup sharp cheddar cheese shredded, plus additional for garnish if desired
- 4 ounces Velveeta cheese cubed
- ½ teaspoon salt or to taste
- Freshly ground black pepper to taste
Instructions
- In a Dutch oven, melt butter over MEDIUM heat. Add the onions and cook, stirring for a few minutes, or until onions are soft and translucent. Add the garlic and cook and stir for another minute. Add the flour and cook for 2 minutes. Slowly pour in the chicken broth, whisking as you add it. Increase the heat to MEDIUM-HIGH and and cook the mixture until it comes to a boil, whisking occasionally. Reduce heat to LOW and simmer for about 2 or 3 minutes until it begins to thicken. Add the broccoli and place the cover on the Dutch oven. Cook for 25 minutes or until broccoli is very tender.
- Remove the pot from the heat and puree the mixture with an immersion blender or in batches in a blender or food processor, returning to Dutch oven when you reach the desired consistency. I like to leave some small pieces of broccoli for a little texture.
- Return the pot to the stove and over LOW heat, add the milk and cream and simmer for 5 minutes. Add the cheddar and Velveeta cheese and cook and stir until cheese is completely melted. Add salt and taste. Season with additional salt, if needed, and pepper to taste.
- Serve with additional shredded cheese on the side for garnish.
Notes
Storage
- Refrigerate: Transfer leftover Broccoli Cheese Soup to airtight containers and refrigerate for up to 3 to 4 days.
- Freeze: For longer storage, freeze the soup in freezer-safe containers or bags. It will keep well for up to 2-3 months.
- Reheating: When reheating from frozen, thaw the soup in the fridge overnight. Reheat slowly on the stove over low to medium heat, stirring frequently to maintain a smooth texture and prevent the cheese from separating. Reheating broccoli cheese soup too quickly or on high heat can cause the cheese to become grainy or curdle, so warm it gently for the best results.
Nutrition
Calories: 331kcal | Carbohydrates: 17g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 747mg | Potassium: 532mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1378IU | Vitamin C: 70mg | Calcium: 351mg | Iron: 1mg