EASY BROCCOLI CHEESE SOUP RECIPE
I over-bought on the broccoli a few weeks back and it was in the middle of “Storm-Watch 2017” here in Southern California that I had this sudden craving for Broccoli Cheese Soup. Could be that I had no desire to leave my house while it poured rain and hail for something like 5 days straight. Now before you tell me I should experience a Michigan winter before complaining about a few days of rain, keep in mind that California drivers get super flustered when they have to drive in said rainstorm. Not only that but there was so much rain that the streets flooded! The channels overflowed right near us and the streets flooded to the point that cars had to be towed out. Hence my desire to stay inside my nice warm house.
Except that during said rainstorm and the coldest days we’d seen in quite some time (over a year, at least) our heater went out and the part that was needed to repair it would take a week to get here. So during the worst and coldest storm in the history of 2017 (ok probably a lot longer than that), we had no heat. It got down to 60 degrees in our house. Sixty degrees! I was waiting to see icicles dripping from my son’s nose! Seriously though, being cold and rainy (did I mention cold?) I knew a nice pot of soup would warm us up. So I put some Rosemary Rolls in the oven and got to work making this Easy Broccoli Cheese Soup.
HOW TO MAKE BROCCOLI CHEESE SOUP
This Broccoli Cheese Soup literally took me 25 minutes from start to finish. The process is pretty straightforward and doesn’t require a ton of simmering and cooking time since there isn’t any meat.
I used onion, carrots and broccoli, and chopped them all up very fine. The onion and carrot could even be grated to make it easier. A quick saute to get them softened was all it took before adding the broccoli and the chicken broth (vegetable broth could also be used).
I like my Broccoli Soup to be a little chunky for texture so I don’t use any kind of blender. However, at this point you could use an immersion blender (aff) if you have one and want the soup to be completely smooth. I also don’t like big chunks of broccoli so I just used a potato masher to break up the vegetables. That made my Broccoli Soup just right for this little Goldilocks!
The last steps are to thicken the soup with some flour and cream and add the cheese. Finally the heat is turned off and the cheese stirred in. I used all sharp cheddar but you could add some Parmesan for a little heightened flavor. You could also increase the amount of cheese called for, for an even cheesier soup.
We loved this soup, but even more I love how easy it is to make. It’s rich and hearty and filling, and my kids have no clue how many servings of vegetables they’re actually getting!
Ingredients:
- 2 bunches of broccoli
- 1 small onion
- 1/2 rib of celery
- stick of butter
- 1/4 cup flour
- milk cooked
- cheese
- carrot
Directions:
I took 2 bunches of broccoli, washed, cut into a piece
Added:
1 small onion
1/2 rib of celery
water and some better than bullion chicken base, just a tablespoon.
I cooked broccoli until aldenta,.i took a stick of butter, 1/4 cup flour made a roux, added milk cooked until it thickened, added cheese.
I used velvet melted it in white sauce .added to broccoli, shredded a carrot, and put, in turn, down to simmer until veggies were done.
ENJOY.
