Broccoli Cheese Soup

*Update (10/2011): We continue to love this soup (and eat it often)! I’ve edited the recipe just a bit to enhance with a bit of salt and flesh out some of the details. Enjoy!

I could sum up this post by the following statement from my husband while devouring this meal: “This is the ultimate perfect dinner.” Of course it could have been atmosphere since it had snowed all day and was the perfect night for soup, but still, when we were fighting over the last scoops in the pot, I knew this had to be a winner. I received this recipe from a commenter, Liz, who has tried several recipes from here. Come to find out, after a few months of back and forth commenting, we figured out we went to high school together and went to the same church growing up. What a small world – especially now that we both live several states away from where we grew up! She mentioned the other day in an email that she had used the Italian Bread Bowl recipe for her broccoli cheese soup and her kids ate it up, plus it was a no-velveeta recipe. Of course, I begged and pleaded for her recipe. While I don’t have anything against velveeta, I wanted a recipe with less processed flavors and if my kids would eat it…then I knew it would be a keeper. This soup was incredible and sure enough, my kids ate it with minimal fuss even with the broccoli. I was quite pleased (shocked, actually, but then quite pleased). Thanks, Liz! This will be made very frequently in my house!

Broccoli Cheese Soup

What To ServeArtisan or Italian Bread Bowls
Simple green Salad (or for an extra special salad this Spinach Salad with Spicy Nuts)
Fresh, seasonal fruit

Broccoli Cheese Soup

Yield: Serves 4

Broccoli Cheese Soup

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

Ingredients

  • 1 3/4 cups chicken broth
  • 1 small onion, diced
  • 1/3 cup all-purpose flour
  • 1/4 cup (4 tablespoons) butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
  • 1/2 cup shredded swiss cheese
  • 2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Directions

  1. Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft.
  2. Heat milk in microwave for 1-2 minutes.
  3. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes.
  4. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
http://www.melskitchencafe.com/broccoli-cheese-soup/

Recipe Source: adapted very slightly from my friend, Liz K.

229 Responses to Broccoli Cheese Soup

  1. Becca says:

    PS I should add, I usually make “healthier” fare for us at home but the original versions for get togethers, but not only would I make this again it’s one I would make for others or to take somewhere as well–no modifications needed doesn’t taste like a copycat!

  2. Stephanie C. says:

    I made another recipe yesterday and threw it out.. I then was on the search for another and came upon your recipe. All I have to say is that it is fantastic! This is absolutely, hands down, the best soup recipe ever! Thank you for the recipe.. I will be making this all of the time now… Yummy…

  3. Lizzie J says:

    Just finished my second bowl Actually considered adding croutons, might try that tomorrow for lunch. Delish!!

  4. This is my #1 go to recipe during the colder months! I absolutely love it! I couldn’t help but share it on my blog today. Hope you have a great weekend!

  5. Sarah says:

    Do you think this would freeze okay? And/or how long would you think it would be okay in the refrigerator? I know the broccoli will be less than stellar, but I was thinking about chopping it super fine. I’m looking for a soup to send with my husband deer hunting and I know that they’d all like this one.

    • Mel says:

      This actually does well in the refrigerator up to a week (assuming the ingredients you use are fresh). I’ve never frozen it but others in the comments have (I believe; you’d have to read through the comment thread). I’m worried it might be grainy after thawing…

  6. Vanessa Shannon says:

    Mel,

    The biggest problem I have had with recipes that use “real” cheese vs. something processed, like Velveeta, is that it curdles. Does this recipe have that issue at all? The picture looks nice and smooth….fingers crossed!

    • Mel says:

      Hey Vanessa (fun to see your comment come up!) – this soup doesn’t curdle as long as you moderate the heat well. It’s very smooth and creamy. Not as artificially smooth as Velveeta recipes – it has a little texture from the roux – but it’s super delicious. Promise. :)

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