Say goodbye to canned soups with Velveeta™ cheese, preservatives and high sodium content. You'll love this homemade, organic broccoli cheese soup!
It's absolutely delicious with a nice rich flavor and a creamy, silky texture--ready in 30-minutes!
Let's face it, some restaurant broccoli cheese soups taste like plastic--as if someone melted five pounds of Velveeta™ cheese and then added a little broccoli. This healthy organic version is quick, easy and flavorful and contains no yucky stuff.
Why you'll love this easy recipe!
- Quick and easy - ready in less than 30-minutes
- Filling - The creamy soup is a meal in itself! Serve with warm french bread and a crisp green salad
- All natural ingredients - real food; no artificial flavors or colorants
- Made with real cheese- healthier than canned or take-out- safe to serve your family
This recipe is actually better and cheaper per unit than Jason's Deli™ or Panera™ Broccoli Cheddar Cheese soup and you don't have to get in the car to go get it! Just a few simple ingredients...I like to serve it with Irish Soda bread or homemade skillet cornbread!
Here's what you need:
Note: for a truly "organic" soup, you'll want to buy only certified organic, non-GMO ingredients.
- 2 ½ cups organic broccoli
- 3 large organic carrots
- 2 ½ cups shredded all natural aged cheddar cheese
- ¼ cup organic flour
- ¼ cup unsalted, organic butter
- 2 tablespoons organic olive oil
- ½ medium organic onion, chopped
- 2 cups organic vegetable or chicken broth
How to make it:
Can I use frozen broccoli?
Frozen or fresh organic broccoli works well in this recipe. If you use frozen, rinse it first before adding it to the broth.
If you use fresh broccoli, it is okay to use some of the upper part of the broccoli stalk in the soup. The stalk adds additional texture, fiber and nutrients.
Chop the broccoli as you like-some prefer big bites of broccoli in their soup, whereas others prefer small bites-it's your preference!
What type of cheese should I use ?
Use a nice, aged, sharp cheddar cheese that comes in a block. Aged cheese melts better than those that aren't aged.
Pre-shredded cheese is not recommended due to the preservatives added to maintain texture and color. You might consider using a sharp white cheddar, or a combination of Colby/Jack cheese.
Storage and reheating:
Refrigerate for up to 3 days in a tightly sealed container. This soup thickens when stored.
For best reheating results, pour it into a saucepan and heat on low; whisk out any cheese clumps; you may have to add a little water or milk.
Freezing is not recommended. The cheddar cheese changes texture when frozen and gets "grainy."
Variations of Cheese Soup
The creamy broccoli-cheddar cheese soup serves as a base for many variations: try using chopped asparagus, celery, brussels sprouts, mushrooms, potatoes or...you guessed it....Just Cheese Soup!
Chop the vegetables as you would the broccoli and add them after you add the cheese.
If you add potatoes, cut them into cubes and place them in the soup when you add the broth (they take longer to cook than vegetables.)
Related recipes:
- Healthy Lentil Soup
- Beef Stew with Puff Pastry
- Creamy White Bean Soup
- Southwestern Navy Bean Soup
- Texas Chili
If you make this recipe, please scroll down and leave a rating and comment! I love to hear from you!
📋 Recipe
Organic Broccoli Cheese Soup
Ingredients
- 2 cups broccoli , organic, course chopped crowns or frozen
- 3 medium carrots , organic, matchstick-cut or shredded
- 1 medium onion , organic, chopped; (about ¾-1 cup)
- 2½ cups cheese , organic, cheddar; not pre-shredded
- 2 cups milk , organic; 2% or whole
- ¼ cup olive oil or butter , organic
- ¼ cup flour , organic; all-purpose
- 2 cups chicken or vegetable broth , organic; low-sodium
- 1 bay leaf , organic
- salt & pepper , to taste
Instructions
Prep
- Shred cheese from cheese block and set aside (pre-shredded cheese is not recommended)2½ cups cheese
- Chop onions, broccoli and carrots; set aside2 cups broccoli, 1 medium onion, 3 medium carrots
Make the Soup
- In a Dutch oven, or large pot, add oil/butter and bring to medium high heat¼ cup olive oil or butter
- Add chopped onions to pot and cook 5 minutes or until onions are translucent
- Stirring constantly, add flour to onions and combine; allow to cook for 3 minutes¼ cup flour
- Gradually add milk to onions; stirring constantly2 cups milk
- Add broth; use whisk to remove any flour lumps; once mixture is smooth add broccoli, carrots, and bay leaf1 bay leaf, 2 cups chicken or vegetable broth
- Bring mixture to boil; once mixture is at boiling point, reduce heat to medium
- Add cheese; stir and combine well2½ cups cheese
- Allow combination to cook for 20 minutes, covered
- Remove bay leaf; test for salt and pepper; add pepper if desired and servesalt & pepper
I'd love to hear from you!