Broccoli Cheese Soup is pretty much at the top of everyone’s favorite soup list! This popular soup is made with basic ingredients but is just SO tasty. Today I’m sharing with you my go to Broccoli Cheese Soup recipe. It really hits the spot on a cold winter day (and we got some 11 degree temps headed our way this weekend so I know what I’m talking about). This soup is thick, creamy, and downright irresistible if you ask me. Pair with some crusty French bread or a hot pressed panini and you’ve got yourself a comforting meal.
Here’s all you’ll need: carrots, broccoli, celery, onion, butter, flour, chicken broth, milk, and Velveeta cheese.
Let’s start by prepping all the delicious veggies. Chop up 2 cups of broccoli and slice ups those carrots and celery as well. Toss them in a large soup pot and fill with enough water to cover the vegetables. Bring the pot to a boil on a stovetop and continue to cook for 5 minutes or until the tender-ish. The broccoli should turn a bright and vibrant green when it’s ready. So pretty! Drain the vegetables in a colander and set aside.
Next using that same soup pot (oh hey guys! Did I mention this is a one pot meal???) saute the chopped onion in butter over medium heat. Melt the butter first then add in the onions. Cook and stir until they’re nice and tender. I’m not a fan of raw onions so I like there to be zero crunch when I’m done.
Once you’ve got that situation under control, stir in the flour to form a paste. The flour will act as our thickening agent for our Broccoli Cheese Soup. We’re working towards a nice, thick and creamy (and don’t forget cheesy) soup base.
Gradually add the milk and chicken broth to the flour paste. I like to mix in the liquids about 1/2 to 1 cup at a time stirring in between each addition to keep the soup base as silky smooth as possible.
Continue to cook over medium heat for 8-10 minutes or until the mixture thickens. Stir frequently as the mixture cooks. It’s ok if it bubbles or boils, but the hotter it gets, the more you’ll want to stir. Just keep stirring!
Next stir in the vegetables and heat through.
Last but certainly not least, add in that cheese please!!! The cheese will melt faster if you cube it. Turn your heat down to low and stir the soup until the cheese is 100% all the way completely melted.
Are you drooling over this Broccoli Cheese Soup yet?!? Cause I am!!! Nom nom nom just get in my belly already!! We’ve got LOTS of soups to keep you warm this winter. Have you tried our Hearty Cheeseburger Soup or Best Ever Zuppa Toscana??? Get to it!
Broccoli Cheese Soup
Ingredients
- 2 cups sliced fresh carrots
- 2 cups broccoli florets, chopped
- 1 cup sliced celery
- 1-1/2 cups chopped onion
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 1 can (10-1/2 ounces) condensed chicken broth, undiluted
- 4 cups milk
- 1/2 pound process cheese (Velveeta), cubed
Directions
- Step 1 Add the chopped broccoli, sliced carrots, and celery to a large soup pot. Fill with enough water to cover the vegetables. Bring the pot to a boil on a stovetop and continue to cook for 5 minutes or until the tender.
- Step 2 Next using that same soup pot, saute the chopped onions in butter over medium heat until tender. Stir in the flour to form a paste.
- Step 3 Gradually add the milk and chicken broth to the flour paste. I like to mix in the liquids about 1/2 to 1 cup at a time stirring in between each addition.
- Step 4 Continue to cook over medium heat for 8-10 minutes or until the mixture thickens. Stir frequently as the mixture cooks. It’s ok if it bubbles or boils, but the hotter it gets, the more you’ll want to stir.
- Step 5 Next stir in the vegetables and heat through. Add in the cheese cubes. Turn the heat down to low and stir the soup until the cheese is completely melted. Enjoy!
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Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!