Broccoli Cheese Soup

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5 from 6 votes

Nothing beats homemade Broccoli Cheese Soup with no additives, preservatives or plastic cheese! This is the Real Deal!

Prep Time10

Cook Time20

Total Time30

Course: Entree, Side Dish

Cuisine: International

Servings: cups

Calories: 360kcal

Author: Anecia Hero

Ingredients

2 cups chopped broccoli florets use organic ingredients
3 medium shredded carrots ,(about 1 cup shredded)
1 cup chopped yellow onion
2½ cups sharp cheddar cheese buy a block; shred it yourself
2 cups milk
¼ cup olive oil or butter
¼ cup flour
2 cups chicken or vegetable broth
1 bay leaf
salt & pepper

Instructions

Prep

Shred cheese from cheese block and set aside (pre-shredded cheese is not recommended)
2½ cups sharp cheddar cheese
Chop onions, broccoli and shred carrots; set aside
2 cups chopped broccoli florets, 1 cup chopped yellow onion, 3 medium shredded carrots

Make the Soup

In a Dutch oven, or large pot, add oil/butter and bring to medium high heat
¼ cup olive oil or butter
Add chopped onions and shredded carrots and cook 5 minutes or until onions are translucent
1 cup chopped yellow onion, 3 medium shredded carrots
Stirring constantly, add flour to onions and combine; allow to cook for 3 minutes
¼ cup flour
Gradually add milk to onions; stirring constantly
2 cups milk
Add broth; use whisk to remove any flour lumps; once mixture is smooth add broccoli, and bay leaf
2 cups chicken or vegetable broth, 1 bay leaf, 2 cups chopped broccoli florets
Bring mixture to boil; once mixture is at boiling point, reduce heat to medium or medium-low temperature (if you add the cheese to a boiling soup,it will turn grainy - See Recipe Notes below)
Add cheese; stir and combine well
2½ cups sharp cheddar cheese
Allow combination to cook on low or simmer for 15- 20 minutes, covered
Remove bay leaf; taste for salt and pepper
salt & pepper

Notes

Milk: make sure it's a little bit room temperature; not real cold. If you don't have milk, you can substitute with evaporated milk.

Cheese: for best results, use a block of full fat sharp cheddar; pre-shredded cheese doesn't melt well

Grainy soup:

If your broccoli cheese soup turns grainy, that means you either added the cheese too soon or the soup was too hot when the cheese was added. Make sure when you add the cheese, the soup is on medium to medium-low heat.

If your soup is grainy, use an immersion blender or, take it off the heat, whisk it well and when you're ready to re-heat it, do not bring it to a boil.

Nutrition