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There are a few soups that my mom made growing up that have had my heart for years, and this Broccoli Cheese Soup is one of them! (Her Homemade Chicken Noodle Soup and famous Gumbo, also make the list!)
Years ago when I was a new mother and cooking for my family I made her walk me through the recipe, step-by-step, so I could document it for all of us (she never uses a recipe). I hope you all love it as much as I do!
What makes it unique? The shredded potato and other hidden veggies. The shredded potato adds texture, creaminess and flavor. This is a hearty soup, but healthier than most recipes you’ll find, and I’ve included additional tips below to make it even healthier.
Prep Ingredients: Grate or chop vegetables. Shred cheese and set aside to allow it to come to room temperature.
Make Soup: Add vegetable broth to a large soup pot over medium heat. Add carrots, celery and potatoes. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.
(Courtesy of Lauren Allen)Add Broccoli: Add chopped broccoli and simmer for another minute or two, depending on how chunky or fine you chopped it. Remove from heat.
(Courtesy of Lauren Allen)Sauté Onion: In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned. Add onion to pot with vegetables.
(Courtesy of Lauren Allen)Make Roux: Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux.
Add Half and Half: Pour in half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth, and bubbly. Season well with salt and pepper.Slowly add rue to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.
(Courtesy of Lauren Allen)Add Cheese: Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.
(Courtesy of Lauren Allen)Serve: These Homemade Bread Bowls take this meal to the next level!
(Courtesy of Lauren Allen)To Store: Pour in an airtight container and keep in the fridge for 3-4 days. Reheat in microwave or on stovetop.
To Freeze: Place in a freezer safe container before adding the roux, milk, and cream (otherwise the half and half may separate upon reheating and the soup could develop a slightly grainy texture).
Author: Lauren Allen
Servings: 8
Calories: 390
Cost: 5
Prep 15 Mins
Cook 25 Mins
Total 40 Mins
Ingredients
Instructions
Prepare vegetables by grating or chopping. Shred cheese and set aside to allow it to come to room temperature.
Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes.
Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it. Remove from heat.
In a separate skillet over medium heat, sauté onion in 1 tablespoon butter until tender and lightly browned.
Add onion to pot with vegetables. Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux.
Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with salt and pepper.
Slowly add rue to the pot of cooked vegetables, stirring carefully to combine. Cook for 2 minutes.
Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.
Notes
Broth: Using vegetable broth keeps the soup vegetarian, but you could use chicken broth. I love better than bouillon vegetable base, which is also a great way to add flavor at the end of cooking the soup, if you feel it needs it. You can find it at your local grocery store or Walmart.
Storage Instructions: Pour in an airtight container and keep in the fridge for 3-4 days. Reheat in microwave or on stovetop.
Freezing Instructions: Place in a freezer safe container before adding the roux, milk, and cream (otherwise the half and half may separate upon reheating and the soup could develop a slightly grainy texture).
Healthy Broccoli Cheese Soup: Use leaner milk and half and half. I have used fat free half and half with great results and low fat milk works well, the broth is just not as creamy.
Instant Pot Broccoli Cheddar Soup: Add broth and all veggies to the instant pot. Cook on high pressure/manual for 2 minutes. Quick release steam. Cook roux in a separate skillet and add to the pot. Stir in cheddar cheese.
Crock Pot Broccoli Cheese Soup: Add broth and all vegetables to the slow cooker. Cook on HIGH for 4 hours or LOW for 6-8 hours. Cook roux in a separate skillet and add to the pot. Stir in shredded cheddar cheese.
Nutrition
Calories: 390kcal
Carbohydrates: 16g
Protein: 16g
Fat: 30g
Saturated Fat: 19g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Trans Fat: 1g
Cholesterol: 90mg
Sodium: 761mg
Potassium: 454mg
Fiber: 2g
Sugar: 6g
Vitamin A: 4168IU
Vitamin C: 49mg
Calcium: 461mg
Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.