This is the best Broccoli Cheese Soup I’ve ever eaten. Fresh broccoli and three kinds of cheese are used in this dish, which takes 45 minutes to prepare.
This Broccoli Cheese Soup is simple and delicious! It’s ideal for a chilly winter afternoon.
I love whipping up a pot of soup to enjoy during these cold winter months. It’s the best kind of comfort food, especially after indulging in large, rich holiday meals. I appreciate the simplicity of a soup and salad meal, whether it be for lunch or dinner.
This recipe was passed down to me by my Aunt Dana. Now I have several of her dishes on my blog, and each one has become a must-have in our kitchen since we enjoy them so much. We adore her spaghetti sauce as well as this Creamy Broccoli Cheese Soup, which is also from her. Both are in the top 20 in our family, and they’re both fantastic.
Now, I must be honest and confess that when I first saw Velveeta in this soup, I was a little concerned. I was afraid the Velveeta would overpower the flavor of the soup; however, because it only requires 1/4 of a block, 8 ounces, it doesn’t overwhelm the taste at all. Instead, it provided just the right amount of creaminess with the cheddar and cream cheese while also balancing out the flavor wonderfully.
My daughter, Jersey, loves broccoli more than most kids! In fact, last year her aunt and uncle gave her broccoli for her birthday and she was thrilled about it! The lunch lady at our school every time I see her comments on how much Jersey loves broccoli and that she has never seen a kid eat so much broccoli.
To my 4 other children, it’s not so bad in casseroles or in this soup. My husband is the same way and claims he can’t stand anything with cooked broccoli, of course, casserole and this soup are exceptions. Every last bit of it is licked clean from their bowl by my entire family. Madden, who says that this isn’t his favorite, still cleaned the bowl clean with a slice of french bread. I suppose cheese will make just about anything edible.
This Creamy Broccoli Cheese Soup is not only a great meal to serve, but it is super easy to make and ready in less than 45 minutes. The bonus is that it doesn’t require too much prep time, so this recipe makes everyone in the family happy, including the chef. So this winter, don’t let it be that the only soup you get is from Panera. Make this Creamy Broccoli Cheese Soup at home– broccoli just might become your favorite winter veggie.
Ingredients for Broccoli Cheese Soup
- Chicken bullion cubes + water
- Fresh Broccoli, chopped
- Flour
- Onion, chopped
- Butter
- Milk
- Cream cheese
- Velveeta, cubed
- Cheddar cheese, gratedplus more for topping if desired
How to make broccoli cheese soup
In a medium pot make a white sauce melting ½ cup butter over medium-high heat. Once the flour is melted stir in flour until combined, and stir in milk. Continuously stir until there are no visible chunks. Let it simmer over heat until it starts to boil, once it is boiling add in cream cheese and Velveeta. Stir until creamy and smooth and with no visible chunks. Remove from heat and set aside.
In a large pot bring 3 cups of water and bouillon cubes to a boil. Once the water is boiling add in chopped broccoli and onion. Boil for 10-12 minutes, until 2/3 of the water has evaporated and the broccoli is tender, just eyeball it.
Reduce heat to medium and add the sauce you made above to the broccoli & water pot, stir until combined. At this point, it will look very watery, don’t freak out. It will be okay! Bring to a slow boil and cook for 15-20 minutes, stirring frequently so that it doesn’t stick to the bottom.
In addition, if you like it extra cheesy, stir in a cup of sharp cheddar cheese, grated. Once it has simmered for about 20 minutes, remove it from the heat, and let it sit for 5-10 minutes, it will thicken up at this point. Serve with rolls or in a bread bowl.
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Creamy Broccoli Cheese Soup
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 8
Calories: 207 kcal
Best ever Creamy Broccoli Cheese Soup. Made with fresh broccoli and three kinds of cheese; this recipe is easy, simple and ready in 45 minutes.
ByBy: Sandra
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Ingredients
- 3 cups water
- 3 chicken bullion cubes
- 8 cups broccoli, chopped
- 6 tablespoons flour
- 3/4 cup onion, chopped
- 1/2 cup butter
- 2 cups milk
- 4 ounces cream cheese
- 8 ounces Velveeta, cubed
- 1 cup cheddar cheese, grated plus more for topping if desired
Instructions
In a medium pot make a white sauce melting ½ cup butter over medium-high heat. Once flour is melted stir in flour until combined, stir in milk. Continuously stir until there are no visible chunks. Let it simmer over heat until it starts to boil, once it is boiling add in cream cheese and Velveeta. Stir until creamy and smooth and no visible chunks. Remove from heat and set aside.
In a large pot bring 3 cups of water and bouillon cubes to a boil. Once the water is boiling add in chopped broccoli and onion. Boil for 10-12 minutes, until 2/3 of the water has evaporated and the broccoli is tender, just eyeball it.
Reduce heat to medium and add the sauce you made above to the broccoli & water pot, stir until combined. At this point it will look very watery, don’t freak out. It will be okay! Bring to a slow boil and cook for 15-20 minutes, stirring frequently so that it doesn’t stick to the bottom.
In addition, if you like it extra cheesy, stir in a cup of sharp cheddar cheese, grated. Once it has simmered for about 20 minutes, remove from heat, let it sit for 5-10 minutes, it will thicken up at this point. Serve with rolls or in a bread bowl.
Video
Calories: 207kcalCarbohydrates: 7gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 52mgSodium: 177mgPotassium: 106mgSugar: 3gVitamin A: 645IUCalcium: 89mgIron: 0.3mg
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