Broccoli Cheese Soup is an all-time favorite and this recipe is the real deal-no additives, preservatives, or fake cheese here!
Broccoli Cheese Soup is one of the more popular soups you’ll find in restaurants; however, most of those soups have additives, preservatives and questionable cheese. This recipe includes all natural ingredients–it’s the real deal!
All you need is chicken stock or broth, onions, celery, carrots, broccoli, a few seasonings, a bit of flour, butter and cheese!! The soup can be made in less than 30 minutes and when served with a salad, and/or bread, you’ll be able to “Call It Dinner!”
How Do I Select the Best Broccoli?
You’ll want to choose the darkest green (almost blue) broccoli crowns. Avoid crowns with hues of yellow or pale green, as those are the least nutritious due to the loss of chlorophyll (it’s the thing that makes foods green.)
Can I Use Frozen Broccoli for This Recipe?
Yes. Rinse the frozen broccoli first, and allow it to drain in a colander prior to adding it to the soup.
Should I Use Stock or Broth?
Commercially made stocks and broths closely resemble one another but, generally speaking, stocks tend to have less sodium. You’ll want to check the Nutritional Value on the package and choose the one with the least sodium. The reasoning is this: the cheese already provides enough sodium, so you don’t need to add more.
What Type of Cheese Should I Use?
The best results come from a high-grade aged cheddar. The longer a cheddar is aged, the sharper it tastes. Mild cheeses are aged from 2-3 months; sharp cheeses are aged a minimum of one year. I do not recommend using pre-shredded cheese as these are often treated with preservatives and additives. I’ve found this aged cheddar to be pretty impressive when making this soup!
Can I Freeze or Refrigerate the Soup for Later?
Yes. If frozen, make sure you put the soup in a freezer-safe container. If refrigerated, the shelf life is three days. If you elect to re-heat the soup, you may want to add more stock or water, as the ingredients tend to coagulate, or thicken.
Nothing beats homemade Broccoli Cheese Soup with no additives, preservatives or fake cheese! This is the Real Deal!
- 2 cups broccoli course chopped crowns or frozen
- 3 medium carrots matchstick-cut
- 1 stalk celery chopped
- 1 medium onion chopped
- 1/4 cup olive oil or butter
- 1/4 cup flour
- 1 bay leaf
- 2 teaspoons paprika smokey
- 2 1/2 cups cheese cheddar; not pre-shredded
- 2 cups milk 2%
In a Dutch oven, or large pot, add oil/butter and bring to medium high heat
Shred cheese from cheese block and set aside (pre-shredded cheese is not recommended)
Add onions and celery to pot and cook 5-8 minutes or until onions are translucent
Stirring constantly, add flour to onion/celery mixture and combine; allow to cook for 3 minutes
Gradually add milk to onion/celery mixture
Use whisk to remove any flour lumps; once mixture is smooth add broth, carrots, paprika and bay leaf
Bring mixture to boil; once mixture is at boiling point, reduce heat to medium
Add broccoli and cheese; stir and combine well
Allow combination to cook for 20 minutes, covered
Remove bay leaf; test for salt and pepper; add pepper if desired and serve
If you like the sound of this recipe, you might want to check out Perfectly Roasted Broccoli!