Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli Cheese Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup/Dinner
  • Method: Cook
  • Cuisine: American

Description

These soup is so creamy and full flavored, and the addition of Monterey Jack cheese instead of yellow cheddar makes a world of difference. You’re sure to love it.


Ingredients

Units Scale
  • 2 large heads fresh broccoli, cut off and use the broccoli florets*
  • 1/2 cup shredded carrots (freshly shredded)
  • 1/3 cup diced celery
  • 2 1/2 cups water
  • 2 teaspoons chicken or vegetable bouillon (or 2 cubes)
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons all-purpose flour
  • 1 cup milk, 2 percent or whole
  • 1 cup half & half
  • 8 ounces of Monterey Jack cheese, shredded, and divided
  • salt & pepper to taste


Instructions

  1. Cook the veggies: To a soup pot or dutch oven, add the broccoli, carrots, celery and water. Bring to a boil over medium high heat. Reduce the heat to simmer, cover with a lid, and simmer about 20 minutes until the broccoli is fork tender. Remove from heat and set aside.
  2. Make the cheese sauce: Melt the butter in a medium size skillet over medium heat. Add the salt, pepper, flour, and about 1/4 cup of the milk. Whisk until the flour is incorporated and beginning to look pasty. Add the remaining milk and half & half. Whisk constantly until the mixture begins to thicken and become smooth. Reduce heat to low and add 4 ounces of the shredded cheese. Whisk until the cheese melts and remove from heat.
  3. Pour the cheese sauce over the vegetables, and use a rubber spatula to gently combine the sauce, vegetables and broth. Allow soup to sit for 5 minutes before serving. This is a rather thin soup, but will slightly thicken after a few minutes.
  4. Serve topped with handfuls of the remaining 4 ounces of cheese.
  5. Refrigerate leftovers for uup to 4 days.

Notes

  • *If you prefer to use the broccoli stalks fee free to use them. If you use the stalks, you might not need to large heads of broccoli. If you use the stalks, use a knife to peel off the outer layer, then cut them into pieces.