This one one of my all time favorite recipes. It is actually one of the first recipes that I learned how to cook when I was growing up. I have tried many other broccoli soup recipes out there and am convinced that this is still the best one.
Warm and creamy with lots of cheddar cheese, hearty bites of broccoli and soft potato this broccoli cheese soup is definitely worth it. Loaded with healthy vitamins and nutrients from fresh veggies, it is also so easy to make!
This soup is so good that when I was a kid I would ask to have it on my birthday. I wasn’t the only one. My sister would ask for it for her birthday dinner as well. No, we weren’t crazy. We just really loved this soup. It is that good.
It is fabulously filling and nourishing without being too heavy. Tender chunks of potatoes, fresh broccoli and cheddar cheese blend together for a mouth watering meal sensation.
This soup is so easy to make and comes together in only about twenty minutes. Whatever you do, make sure not to simmer this soup for too long. It is a quick stove to table affair. If you over cook it the broccoli will loose its freshness and bright green color.
I love to serve this soup with some yummy homemade corn muffins, biscuits or even some rustic crunchy bread. That’s it. So simple and delicious.
Ingredients
Obviously, this soup starts with fresh broccoli. You will need one to two heads, depending on the size. Measure four cups of bite sized broccoli pieces after you cut it up. Do not use frozen broccoli.
Two cups of grated cheddar cheese go into this soup. You can either grate your own or use pre-grated. Just make sure to begin with a high quality cheese because this is where a lot of the flavor will come from.
Chop about half a large onion into a rough chop. This should give you roughly one cup of diced onions. Make sure to use a sweet onion, I recommend Walla Walla or Vidalia. One large russet potato is also on your list, or two small ones will do the job.
A bit of flour, milk, butter, salt and pepper and also ingredients that get thrown in. I know many people keep their kitchen stocked with these items already but just thought I’d mention them anyway.
Directions
To make my broccoli cheese soup just slice and chop half of your onion into medium chunks. Over medium to low heat melt the butter and sauté the onion slowly until it becomes transparent.
Peel the potato and cut into half inch pieces. Add the potato and water then bring to a boil. Reduce to a simmer and cook until potatoes are almost tender, about ten minutes.
Cut broccoli into bite sized florets by slicing through the stem then pulling apart tops. Measure the four cups of broccoli after it is cut. Add your broccoli and boil for about one minute, do not over cook.
Whisk flour into the milk until it is smooth then add to the soup. Cook for about two minutes stirring constantly as it starts to thicken. Stir in cheese until it is melted. Add salt and pepper.
Serve immediately.
Substitutions
Here are some changes you can make, if necessary. You can substitute olive oil for butter if you want. However, I recommend butter since it helps add delicious flavor to your soup. You could also substitute water in place of the milk, it just makes your soup a little less creamy.
You could exchange another vegetable for the broccoli. Cauliflower, peas, and chopped asparagus all work well. Other veggies will work but you may need to adjust the cooking time. Celery and other root vegetables like carrots, parsnips and rutabagas just need a bit of extra boiling.
Yes, you can add more cheese if you like. I know that all you cheese lovers out there are pondering this question. This soup is not overly cheesy so it appeals to the masses. If you are a turophile (a cheese lover) like I am, then toss in more cheddar. Up to an additional cup should be fine.
Be careful though, adding extra cheese puts you at risk for gooey melted cheese strings hanging off your spoon. Make sure to bring a napkin or some crusty bread to wipe it ip with. Don’t say I didn’t warn you.
Saving leftovers
Store any leftovers in an airtight container in the refrigerator for about a week. Reheat over medium-low heat on the stove until hot. Avoid boiling though because it may affect the creamy smooth texture.
Recipe
Ingredients
- ½ Large Sweet Onion Walla Walla or Vidalia
- 1 Tb. Butter
- 1 Large russet potato
- 5 ½ C. Water
- 4 C. Broccoli florets
- ¼ C. Flour
- ½ C. Milk
- 2 C. Grated cheddar cheese
- 2 tsp. Salt
- ½ tsp. Pepper
Instructions
- Chop half of onion into medium chunks.
- Over medium to low heat melt the butter and sauté the onion slowly until it becomes transparent.
- Peel the potato and cut into half inch pieces.
- Add potato and water then bring to a boil. Reduce to a simmer and cook until potatoes are almost tender, about ten minutes.
- Cut broccoli into bite sized florets by slicing through the stem then pulling apart tops. Measure the 4 cups of broccoli after it is cut.
- Add the broccoli and boil for about one minute, do not over cook.
- Whisk flour into the milk until it is smooth then add to the soup. Cook for about two minutes stirring constantly as it starts to thicken. Stir in cheese until melted and add salt and pepper.
- Serve immediately.
Notes
You also might like my lentil soup or my no knead bread.
Please make sure to leave your questions, comments and ratings below!
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