The Best Broccoli Cheddar Soup Recipe
I admit that broccoli cheddar soup is one of my favorite soups and trust me when I say it’s not the broccoli so much as that cheesy, creamy sauce. Because let’s face it, broccoli cheese soup is really a cheesy sauce with broccoli thrown in it, why? Perhaps to make us feel better about eating all that cheese. However, broccoli really does go well in this cheesy soup and yes, it does make me feel better about eating it. Why is this soup so good and why are so many of us obsessed with it? It just is. Once you try it, you’ll get hooked. It’s just as addictive as my Creamy Loaded Potato Soup! There also is lots of cheddar cheese and of course broccoli in this soup, so it’s not all bad. You can also make this a bit healthier if you chose to by using milk instead of half and half. However, if you’re going to make broccoli cheese soup, I suggest you go all out and enjoy it as it’s meant to be enjoyed. Creamy, cheesy and delicious! You will never want to buy store-bought canned broccoli cheddar soup ever again! This recipe is going to show you how simple it is to make homemade broccoli cheese soup in just 30 minutes! To start, melt the butter over medium heat in a large Dutch oven or large pot on the stove top. Then add the chopped onion and cook for about 2 to 3 minutes or until it begins to soften and become slightly brown. After you’ve cooked the onions for a bit, we need to create the foundation of the soup by using the flour as a thickening agent. To do this, just sprinkle the flour over the onion and then gently whisk it together with the butter and onion. Now, let the mixture cook for about 2 minutes, but don’t let it brown. You just want to cook it long enough to remove the raw flour taste. With the roux made, slowly whisk in the half and half. Do not dump it in all at once! Then after it’s fully incorporated into the roux and smooth, whisk in the chicken broth or vegetable broth. You need to keep whisking to remove any lumps and make sure to scrape any browned bits off the bottom of the pot. Next, season the base of the soup with salt, black pepper, and nutmeg. Then bring it to a boil and add the broccoli pieces. Now, simmer the soup for about 10 minutes or until the broccoli is tender. Once the broccoli is cooked and tender to your liking, add the Velveeta and 2 cups of the cheddar cheese. Then stir constantly until both of the cheeses are completely melted. Finally, taste the soup and add salt and black pepper if needed. To serve, ladle the broccoli cheddar soup into your favorite bowls. Then garnish with the remaining shredded cheese and fresh parsley. This yummy soup pairs really well with my Artisan Bread or Potato Bread.
Storing
Store leftover broccoli cheddar soup in an airtight container in your fridge for up to 3 days.
Reheating
When reheating your soup, you’ll want to use the “low and slow” method. To avoid that grainy texture that is common in cheesy soups, make sure to not let your soup get too hot too fast! It can be reheated in a pot on the stove, or in a bowl in the microwave.
Freezing
This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.
Other Delicious Soup Recipes To Try
Chicken Barley SoupHomemade Chicken Noodle SoupBeef Barley SoupStuffed Pepper SoupPhilly Cheesesteak Soup
