Broccoli Cheddar Soup
We weren’t big soup eaters growing up. The only soup I remember my mom serving (I say serving and not making because there was no making about it) was tomato soup. From the can. Ugh. I did not like it. It tasted like drinking V8 or some other awful tomato drink. I was not a fan. The only good thing about that tomato soup was that grilled cheese was always served with it.
I was afraid to eat tomato soup for many years. I don’t think it was until I had children that I finally got up the courage to try some at a soup and salad place. Mind blown – not all tomato soup is the same! If you want my favorite homemade tomato basil soup, click here.
But people, this recipe is for broccoli cheddar soup so let’s get to it. Well, you can bet I never had this soup at my house. No, it was at a friend’s house. Her mom made it once when I spent the night. I loved it! It was so creamy and delicious. I’m pretty sure I had seconds, maybe thirds. When I got older I was determined to find a broccoli cheddar soup that I liked just as much. I have had it where it was too thin, the broccoli was over cooked, etc. None of that is happening here. Also, I recommend buying a block of sharp cheddar and shredding it yourself. It melts better and tastes better. Just follow the recipe and you’ll be in broccoli cheddar heaven!
Broccoli Cheddar Soup
This creamy, cheesy soup with bite size broccoli will warm you through and satisfy your hunger on any cool evening.
Ingredients
- 3/4 cup onion finely chopped
- 3/4 cup butter
- 3/4 cup flour
- 1 tsp salt
- 1 tsp pepper
- 3 cups chicken or beef broth
- 4 1/2 cups milk
- 4 cups steamed broccoli
- 2 cups cheddar cheese shredded
Instructions
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I start by steaming the broccoli. Cut up about three crowns into bite size pieces and steam until they are bright green. I like a little bite to them but not crunchy. Be careful not to over cook them, you don't want mushy broccoli. You can steam them on the stove or in the microwave. Place the broccoli in a bowl with a 1/4 cup of water and cover with plastic wrap. Poke about 6 holes in the plastic wrap. Microwave for 1 minute at a time, checking to see if it is the desired tenderness.
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For the soup, in a saucepan on medium heat, melt butter. Add onions and saute until they are tender, about 2 minutes. Add the salt, pepper, and flour. Stir continually for about 1 minute until smooth and bubbling.
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Add the broth and milk. Stir with a whisk, breaking up all the bits of flour/onion mixture. Stir until the mixture boils and thickens. Add the broccoli and turn the heat to low. Simmer, stirring until it is heated through. Add the cheese and stir until melted. (I recommend buying a block of cheese and shredding it yourself. It melts better and tastes better.)
