We are in the heart of soup season in the Jamieson household. December through February is when we eat soup consistently. But if I’m being honest we eat soup year round. It’s just too good not to! One of our all time favorite soups is Broccoli Cheddar Soup. It’s one of my go to soups at restaurants when available. Not to mention this also happens to be my oldest daughter’s favorite soup which means she was quite excited about this recipe!
One of my favorite things about broccoli cheddar soup is how easy it is to make. The longest part of the soup is the vegetable prep. After that you’re just throwing things in the pot in a certain order while continuously stirring. You can also adjust the ingredients as you please. I like a little extra broccoli in my broccoli cheddar soup so extra broccoli it is! Some of you may not like onions or want to add another veggie to the mix. Whatever you decide have fun with it and mix it up each time you try. But making this classic soup as instructed is equally as good!
- Higher quality cheddar cheeses will ALWAYS taste better in this soup. Visit a local deli shop to find these options.
- If you want to add a bit of extra flavor and spice add a bit of Tony Chachere’s Creole seasoning to your soup.
- If you enjoy a thinner broccoli cheddar soup consistency then add more broth and milk in small increments.
- My husband loves dipping tortilla chips in his soup. Give it a try for some added texture and side options!
Broccoli Cheddar Soup
This easy homemade Broccoli Cheddar soup is a classic favorite. Full of robust cheddar flavor and perfect for a cool fall or winter evening. A family dinner favorite!
- 4 cups Milk
- 2 cups Chicken Broth
- 3/4 cup Heavy Cream
- 1/3 cup Flour
- 7 Tbsp Butter
- 1 Tbsp. Olive Oil
- 3 cups Sharp Cheddar *shredded*
- 1/2 cup Mild Cheddar *shredded*
- 3/4 cup Parmesean or Italian Blend *shredded*
- 3-4 Heads of Broccoli
- 1 Large Yellow Onion
- 2 Tbsp. Minced Garlic
- 1 tsp. Seasoned Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Onion Powder
- 1/2 tsp. Paprika
Wash and cut the broccoli florets off of the stems. Cut them into about 1-2 inch pieces. Set to the side.
Cut and dice the yellow onion. Put off to the side as well.
In a large pot, over medium high heat, add your butter and olive oil to the pot. Once all the butter has melted add the diced onions to the pot and cook for 2 minutes.
Now add the minced garlic to the pot and stir frequntly for 30 seconds.
Add the flour to the onion and garlic mixture. Combine well and slowly pour the milk into the pot while mixing. Mix all of the ingredients together well.
Now add your chicken broth, heavy cream, and seasonings (seasoned salt, black pepper, onion powder, and paprika) to the pot. Mix the ingredients up well.
Add all of your broccoli florets to the seasoned milk mixure in the pot. Turn the burner down to medium heat and let the broccoli cook for about 5 minutes to soften up. If you prefer softer broccoli then let it cook for closer to 10 minutes. Remember to keep stirring to avoid the milk from burning.
Once the broccoli has cooked for a bit add the cheeses in one at a time. Again, make sure to continuously stir to avoid cheese sticking and burning to the pot.
Mix well and add any extra salt or pepper to your personal liking.
Serve hot with a piece of toasted french bread if you choose and enjoy!
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