Broccoli Cheese Soup

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Instructions

  • Prepare your aromatics. In a large pot or Dutch oven over medium heat, melt the butter and sauté the onions until translucent (About 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
  • Whisk in the flour. Whisk in the flour and cook for 2-4 minutes until smooth and thick.
  • Season. Slowly whisk in the chicken stock and add the salt, pepper, mustard powder, and paprika.
  • Add the veggies. Add the broccoli and carrots and bring to a simmer. Cover with a lid and simmer for 15 minutes or until the veggies are fork-tender.
  • Make it creamy. Stir in the milk and simmer uncovered until the soup is thick enough to coat the back of a spoon (about 5 minutes).
  • Melt the cheese. Lower the heat to low and slowly add 2 cups of cheddar cheese, stirring continuously until the cheese has melted into the soup.
  • Garnish and serve. Garnish with the remaining cheddar cheese and serve warm.

Notes

Storage Instructions:

If you have leftover broccoli cheese soup, you can allow it to cool and transfer it to an airtight container. Store refrigerated for up to 5 days.

How can I reheat this dish?

To reheat your broccoli cheese soup, remove your soup from the container and add it to a pot on the stove over medium heat. Heat for about 10 minutes, stirring occasionally. Serve warm, garnished with additional cheese.

Can I make this vegetarian?

Yes, this recipe is already vegetable forward. Just swap the chicken stock for vegetable stock. It will still be just as delicious.

What is another variation I can make?

If you’re short on time and don’t want to tend to the stove, you can make this broccoli cheese soup in the crockpot. Make as directed and stir in the flour about 30 minutes before you’re ready to serve to thicken your soup. Cook on low for 6 hours or high for 2 hours.

Can I make this ahead of time and freeze it?

Broccoli cheese soup is a great make-ahead meal to freeze for later. Prepare your soup as directed and allow it to cool completely. Transfer to an airtight container or resealable bag allowing room for expansion. When you’re ready to reheat, allow the soup to come to room temperature in the refrigerator. Place the thawed soup into a pot and cook, stirring occasionally, for about 10 minutes.

What size pot did you use?

I used a 6-quart Dutch oven for this recipe. If you have something larger, that will work, or you can always cut this recipe in half for a smaller pot.

What else can I add for additional flavors?

While this recipe is bursting with flavor on its own, here are a few ideas on how to make it your own.

  • cayenne: Add a pinch of cayenne for a slight kick.
  • chili powder: Add ½ teaspoon chili powder for smokey undertones in this soup.
  • celery: Sauté a stalk of diced celery with the onion for extra flavor.
  • pepper jack cheese: Top with pepperjack cheese for a little bit of spice
  • ham: Add some extra protein to your soup by adding diced ham.
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