Broccoli Cheese Soup

Broccoli Cheese Soup 

Welcome!

In this post, I am sharing a recipe for my favorite Broccoli and Cheese Soup!  This soup uses frozen broccoli for convenience, and this soup is a big hit at my house.  

Ingredients:

• 1 bag (10.8 oz) frozen broccoli florets
• 3 tablespoons butter
• 3 tablespoons all purpose flour
• 2 cups 1% milk
• 2 1/2 cups chicken broth
• 1 3/4 cups shredded reduced fat cheddar cheese
• Optional: salt, pepper, additional cheddar cheese

Serves: 4

Instructions:

• Cook the bag of broccoli florets according to package directions.  Drain the broccoli on a plate lined with paper towels. Chop the florets into smaller pieces.  Set aside.
• In a large pot, melt 3 tablespoons of butter over Medium heat.  Add the flour, 1 tablespoon at time, stirring with a whisk.  Allow the mixture to cook for 2 - 3 minutes until golden and bubbly.
• Add the milk a little at a time.  Continue stirring with the whisk.  The mixture will be thick and bubbly. 
• Add the chicken broth a little at a time.  Continue stirring with a whisk.
• Add the broccoli florets to the soup.  Use a large spoon to stir.  Let the soup simmer for 10 minutes in order to reheat the broccoli.
• Reduce the heat to Low (or Melt Setting).  Add the cheese, and stir to incorporate.  
• Divide the soup into 4 equal portions.  Season with salt and pepper, if desired, and top the soup with additional cheese.   

What to serve with the soup?

• Salad 
• Wrap 
• Sandwich
• Taquitos

Notes / Variations:

• If you have time to roast the broccoli, go for it!  Roasting the broccoli enhances its flavor.  
• You could substitute fresh broccoli for frozen if desired.  
• If you have time to shred your own cheese (from the block), please do so.  Freshly shredded cheese tastes better, and it melts better in your soup.

Feel free to post a comment or question below.

Enjoy!