Broccoli Cheese Soup

Side angle view of cheese broccoli soup in a white bowl.

Broccoli Cheese Soup is a soup that is choked full of broccoli in a creamy cheese soup base. It is a simple soup that is so easy to make you will be making it over and over again.

5 from 1 vote

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Course: Main Course

Cuisine: American

Keyword: Broccoli cheese soup, broccoli cheesy soup, broccoli soup

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 222kcal

Author: Dawn

Ingredients

2 to 3 cups broccoli chopped
1 1/2 cups water
2 tablespoons butter
1/4 cup onion chopped
3 tablespoons flour
1/4 teaspoon black pepper
2 cups milk
2 cubes chicken bouillon
1 cup cheddar cheese

Instructions

Cut the broccoli into small pieces. Add to a medium saucepan with 1 1/2 cups of water. Cook until tender about 8 to 10 minutes.
While the broccoli is cooking start the soup base. Add the butter and onion to a large skillet.
Cook the onion over medium heat for 3 to 5 minutes until it is tender.
Add the flour and pepper to the skillet and stir until well combined. Cook for about 1 minute.
Slowly add the milk stirring constantly. Cook until the soup base begins to thicken slightly.
Turn the heat back to medium and add the cheese and bouillon cubes and stir until the cheese is melted.
Once the broccoli is tender remove from the heat do not remove the water. With an immersible blender chop the broccoli leaving a few larger pieces.
Add the broccoli and the water to the soup and blend in. Continue to cook for about 10 minutes. Serve.

Notes

Use 2 cups of broccoli if you prefer less broccoli in the soup. If you like a soup filled with broccoli use 3 cups.
Store in the refrigerator for up to 3 days.
If you would like to freeze this soup. Place it in a freezer airtight container or a freezer bag.

Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition