Soups & Stewsculinaryhill5.0
Broccoli Cheese Soup Recipe
Like so many fantastic creamy soups, this Broccoli and Cheese Soup starts with a béchamel base, lots of cheese, and plenty of broccoli (but not TOO much broccoli).
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●whisk
📝 Preparation Steps
1
In a Dutch oven or large pot over medium heat, melt butter. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about ⏱️ 5 minutes. Stir in the garlic and cook ⏱️ 1 minute longer.
butter4 tablespoons
2
Whisk in flour and cook, whisking continuously, until flour becomes golden brown, about 1 to ⏱️ 2 minutes. Whisk in milk.
3
Stir in chicken broth, broccoli florets, carrot, and Dijon mustard. Bring to a simmer (do not boil). Reduce heat and continue to simmer until broccoli is tender, about 10 to ⏱️ 15 minutes.
chicken broth2 cupsDijon mustard1 teaspoon
4
Stir in the cheese, working in batches, until cheese is melted and soup is creamy. Season to taste with salt and freshly ground pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Add a dash or two of hot sauce, if desired. Garnish with shredded cheese and croutons.
Nutrition Facts
calories
485 kcal
fat Content
35 g
serving Size
1.25 cups
fiber Content
3 g
sugar Content
10 g
sodium Content
996 mg
protein Content
21 g
trans Fat Content
0.5 g
cholesterol Content
104 mg
carbohydrate Content
23 g
saturated Fat Content
21 g
unsaturated Fat Content
9 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...