I tried to make broccoli cheese soup a while back, and it did not go well. I used only pre-grated cheddar cheese, and it tasted good when we had it the first time, but it kind of “curdled” when I tried to reheat the leftovers.
I know if I wasn’t so lazy and would grate my own cheese, it probably would have worked…oh, well. With the cooler weather that we’ve been having, I’ve been craving broccoli cheese soup. It’s not really practical to go out and buy a cup every time I want one, so I decided to give making it myself another go. This version was a definite win. It will be my go-to recipe from now on.
We all really liked it. The flavor and texture were perfect. It’s rich and creamy without being overbearing. We had ”boonies” with it…I will share the recipe and the story behind these tomorrow. Quick, easy, and delish. I’m sorry I don’t have a picture to go with this post. We were hungry and the soup got gobbled up before I could snap a picture. I will definitely be making this again, so I will try to get a picture then and update this post. Try this soup and let me know what you think!
Broccoli Cheese Soup
1/3 c. butter
1 c. diced yellow onion (about 1/2 large onion)
1 large clove garlic, finely minced
1/3 c. all-purpose flour
3 c. whole milk
2 c. chicken broth (1 can)
1/2 c. heavy cream
3 c. finely chopped, fresh broccoli pieces
1 lb. Velveeta cheese, cubed
1 1/2 c. sharp cheddar cheese, grated (I used the pre-grated, bagged kind and it worked fine)
salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference
Melt butter in medium saucepan over medium-high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Whisk in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth then cream.
Cook, stirring frequently, just until mixture begins to gently bubble, then reduce heat to medium-low, add in broccoli pieces and cook, stirring occasionally, until broccoli is tender, about 10 minutes. Turn heat off, add cheese and stir until melted. Add salt and pepper to taste and more milk to thin, if needed. Serve warm.
Source: Adapted from Cooking Classy