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5
from 1 vote
Simple Broccoli Cheese Soup
Using fresh and simple ingredients, this recipe for Simple Broccoli Cheese Soup is sure to warm you up on those cold fall and winter days.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
Servings
Calories:
407
kcal
Author:
Keri Hix
Ingredients
2
tablespoons
Butter
1
tablespoon
Olive Oil
1
cup
Onion
finely chopped
1
cup
Carrots
sliced or chopped
3
cups
Broccoli
chopped
¼
teaspoon
Red Pepper Flakes
2
cloves
Garlic
chopped
½
teaspoon
Salt
¼
teaspoon
Black Pepper
¼
cup
All-pupose Flour
14.5
ounce
Chicken Broth
or Vegetable Broth (1 can)
2
cups
Whole Milk
1
cup
Half ‘n’ Half
Dash
Nutmeg
if desired
4
ounces
Cheddar Cheese
shredded
Instructions
Add the butter and olive oil to a large pot that has been warmed over medium heat.
Add the broccoli, onion, and carrots along with the garlic, red pepper flakes, salt, and pepper. Stir well.
Cover and cook for 8 – 10 minutes until the vegetable mixture is tender, but not mushy.
Add the flour to the vegetable mixture and cook for about 1 minute, stirring often.
Slowly add the chicken stock. Stir or whisk well and make sure that the flour has mixed in properly.
Add the milk, half ‘n half, and nutmeg. Bring the soup to a simmer and let cook for several minutes.
Sample for seasoning and adjust to taste.
Finally, add the shredded cheese and stir until the cheese has melted. The Broccoli Cheese Soup is ready to serve. Enjoy!
Notes
We have used both sharp and medium cheddar cheese. Both are delicious.
You can use an immersion blender if you want a creamier soup.
Nutrition
Calories:
407
kcal
|
Carbohydrates:
21
g
|
Protein:
16
g
|
Fat:
30
g
|
Saturated Fat:
17
g
|
Trans Fat:
1
g
|
Cholesterol:
79
mg
|
Sodium:
1017
mg
|
Potassium:
733
mg
|
Fiber:
3
g
|
Sugar:
11
g
|
Vitamin A:
6677
IU
|
Vitamin C:
74
mg
|
Calcium:
465
mg
|
Iron:
1
mg