Cream of Broccoli Soup
My 2 girls (ages 3 and 6) are kind of strange and they LOVE broccoli. So much. They’ll ask me to make broccoli if it’s been more than a week since I’ve made it last. So you can imagine how much they love this cream of broccoli soup. They devour it. It’s a big hit of a meal in my home.
If you’re looking for another broccoli soup, try this broccoli, carrot, and cheddar soup that I also really love.
PrintCream of Broccoli Soup
Everyone needs a classic Broccoli cheddar soup. This is a great, tasty soup that is quick and ready to eat within 30 minutes. Serve with warm bread for a delicious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves about 7-8 1x
Ingredients
1 medium onion, diced small
4 ½ cups chicken broth
6–7 cups of chopped broccoli (about 2 bunches)
2 bay leaves
½ teaspoon pepper
2 teaspoon salt
3 ½ cups milk
3/4 cup flour (1 cup if you like really thick soup)
½ cup cream
3 cups shredded cheddar cheese (preferable to not use pre-shredded)
Instructions
In a soup pot combine the onions, chicken broth, broccoli, bay leaves, salt, and pepper. Bring to a boil over medium heat and reduce heat to medium low and simmer till broccoli is soft and tender.
In a blender combine the milk (not cream!) and flour and blend on high till well combined.
Pour milk/flour mixture and cream into the pot and bring back to a simmer, until soup is nicely thick. Pour about 1/4 of the soup back into the blender and blend for about 5 seconds and pour back into the soup.
Add shredded cheese a handful at a time, stirring till melted and remove from heat.
Notes
This makes a decent amount of soup. I’ve had fine success in freezing this and reheating.
Halve the recipe if desired.
