Broccoli Cheese Soup

On those chill-you-to-the-bone cold days, Broccoli Cheese Soup is my go-to soup recipe. Paired with a homemade loaf of bread, this quick and easy homemade Broccoli Cheese soup is a winter staple at our house. It is cold weather comfort food perfection. This homemade broccoli cheese soup recipe is very easy to whip up–even if you’ve never made homemade soup before! Eat your heart out Panera.

This easy Broccoli Cheese Soup recipe using real food ingredients--not processed food. This homemade soup rivals that of Panera and you can make it at home! Perfect for a cold weather day when all you want is comfort food.

Homemade Broccoli Cheese Soup Recipe

The thing I like the most about this recipe is that there aren’t any weird ingredients. I almost always have the ingredients on hand, and I can use the freshest ingredients available. According to a gluten free friend, she substituted a few ingredients and was still able to enjoy this recipe on the coldest of days. The ultimate test of this recipe is that my kids will even eat it! I’d say that makes this soup recipe a winner.

Ingredients:

  • One small onion, chopped finely
  • One stick of butter
  • 1/2 cup Flour
  • 2 cups Milk (can substitute with heavy creamy)
  • 2- 32 oz cartons of Chicken Stock (or Homemade Chicken Stock if you have it)
  • 2 Bags of Frozen Broccoli or Fresh Broccoli chopped
  • 1/2 to 1 pound of Shredded Cheddar Cheese

Directions:

On medium heat, saute chopped onion in 1 stick of butter until onion is clear in a stock pot.

Add 1/2 cup flour and whisk continuously for about 2 minutes until golden brown.

Slowly add 2 cups of milk and whisk well. Once the lumps are dissolved in the milk, add 2 containers of chicken stock. Simmer about 20 minutes.

Add 2 bags of frozen broccoli or fresh chopped broccoli if you prefer. Simmer up to 20 minutes or until broccoli is soft.

If you need to thicken your soup, add a tablespoon of cornstarch and water in a bowl. Mix well and add it to the soup mixture. Boil for 1 minute.

Add 1/2 to 1 pound of shredded cheese, stirring until melted.

Serve with fresh bread.

This easy Broccoli Cheese Soup recipe using real food ingredients--not processed food. This homemade soup rivals that of Panera and you can make it at home! Perfect for a cold weather day when all you want is comfort food.

 

Our Other Soup Recipes:

Crockpot Chicken Tortilla Soup


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Comments

  1. Oh, that looks so good!

  2. This soup looks AWESOME and very easy to make. Going down on my to-make list!

  3. Made this tonight and it was yummy. Thanks for posting the recipe. Looking forward to the leftovers this cold weekend.

  4. Thank you so much for linking up this post at The Weekend re-Treat Link Party on The Best Blog Recipes this week! Wanted to stop by and pin your post to our Party Boards 🙂

    Shauna @ The Best Blog Recipes

  5. I really love Broccoli Cheese. The soup version must be very nice. Need to try one. Thanks for sharing.

  6. My daughters favorite! Thank you for sharing at the Thursday Favorite Things Blog Hop .Sorry I am slow to comment. I look forward to seeing what you share this week. Big Hugs

  7. Your broccoli soup looks SO good!!! Thank you for bringing it to Family Fun Friday! Blessings!

  8. Just stopping by to pin your recipe and let you know that you are one of my “souper recipe” features this week on Family Fun Friday! Hope you can stop by again! Blessings!

  9. Yes please! We have several recipes for this soup and love to try new ones. Can’t wait to try yours.
    Thanks for visiting and sharing on Good Tips Tuesday!

  10. Tried this a few week ago. It was SO fabulous. I pinned it to my Pinterest wall 🙂

  11. This soup recipe is delicious!!! My son is a picky eater and he also loved it. Thank you so much for sharing. I think its going to be our favorite soup recipe!!!

  12. Hi! I was just wondering how much this recipe will make. It seems like it will makes quite a bit! And if that is the case do you think this is a recipe that will be safe to freeze the leftovers for another night?
    Thank you!

    • Hi Andrea,
      I’ve never really measured it. We always have some leftovers (around 2 quarts?) and eat them over the next few days. I don’t really like it frozen and reheated. The texture seems off.

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